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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.