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Zucchini and Mushroom Fettuccine

Ingredients

• 1 (8-ounce) package fettuccine
• ½ pound fresh mushrooms, sliced
• ¼ cup butter or margarine, melted
• 1-1/2 pounds zucchini, cut into julienne strips
• 1 cup whipping cream
• ½ cup butter or margarine
• ¾ cup grated Parmesan cheese
• ½ cup chopped fresh parsley, optional
• Additional grated Parmesan cheese

Instructions:

1. Cook fettuccine according to package directions; drain well; and set aside.
2. Saute mushrooms in ¼ cup butter in a large skillet 2 minutes.
3. Add zucchini, whipping cream, and ½ cup butter.
4. Simmer 3 minutes.
5. Remove from heat.
6. Stir in ¾ cup Parmesan cheese and chopped parsley; toss gently.
7. Serve immediately with additional grated Parmesan cheese.

Note: You can substitute other vegetables but make sure you cook them until desired tenderness.

Yield: 8 servings.

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Last Revision: November 2, 2006