Lemon Fettuccine with Carrot Noodles Spring Peas and Feta
Ingredients
- 1 pound fettuccine cooked
- 5 – 7 medium carrots peeled and spiralized (about 3 cups)
- 2 cups English spring peas shelled* or thawed if frozen
- ½ red onion halved and thinly sliced (about 1 cup)
- 1/3 cup fresh lemon juice from 1 large lemon
- ½ cup Italian flat leaf parsley loosely packed & coarsely chopped
- 1/3 – 1/2 cup fresh feta cheese 6 – 8 ounces, crumbled
- 2 Tablespoons extra light olive oil
- 1 teaspoon salt plus more salt and pepper to taste
Instructions
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