Fettuccini with mushrooms and zucchini

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


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.




From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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