Fettuccini with mushrooms and zucchini
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .