|1 tablespoon||Olive oil|
|¾ cup||Grated Parmesan cheese|
|½ cup||Minced parsley|
|½ pounds||Fresh mushrooms; sliced|
|1¼ pounds||Zucchini; julienned|
|1 cup||Whipping cream|
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
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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