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Zucchini and Mushroom Fettuccine



  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.