fettuccini with mushrooms and zucchini
- Categories
- Pasta
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 5 quarts | Water |
| 1 pounds | Fettuccini |
| 1 tablespoon | Olive oil |
| 2 tablespoons | Salt |
| ¾ cup | Grated Parmesan cheese |
| ½ cup | Minced parsley |
| ¼ cup | Butter |
| ½ pounds | Fresh mushrooms; sliced |
| 1¼ pounds | Zucchini; julienned |
| 1 cup | Whipping cream |
| ½ cup | Butter |
SAUCE
Saut‚ mushrooms over moderate heat for 2 minutes. Add zucchini, cream and ½ cup butter. Bring to a boil, reduce heat, and simmer for 3 minutes.
Meanwhile, add 2 Tablespoons salt and 1 Tablespoon olive oil to 5 quarts water. Bring water to a boil, add fettuccini and boil for 7 minutes. Drain fettuccini, add to ingredients in skillet. Add Parmesan cheese and parsley.
Toss. May be served with more cheese. Yield: 6 servings.
ARDEN LIMERICK BOYCE
(MRS. CHARLES)
RUSSELLVILLE, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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