Fresh Mushroom Fettuccini

• 8 ounces uncooked fettuccine pasta
• 3 cups sliced mushrooms
• 14 cup chopped fresh parsley
• 14 cup freshly grated parmesan cheese
• 14 cup red wine vinegar
• 14 cup olive oil
• 2 teaspoons chopped fresh rosemary leaves
• 12 teaspoon fresh ground pepper
• 14 teaspoon salt
• 1 garlic clove, finely chopped

1. Cook and drain fettuccini as directed on package; return to pan.
2. Add reamining ingredients and toss until fettuccini is coated with oil.

pasta, mushrooms, parsley, parmesan cheese, red wine vinegar, olive oil, rosemary, ground pepper, salt, garlic

Taken from www.food.com/recipe/fresh-mushroom-fettuccini-209426 (may not work)