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Recipe(tried): Zucchini and Mushroom Fettuccine

Main Dishes - Pasta, Sauces
ZUCCHINI AND MUSHROOM FETTUCCINE

1 (8 oz) package fettuccine
1/2 lb fresh mushrooms, cleaned and sliced
3/4 cup butter or margarine, melted, divided
1 1/2 lbs zucchini, cut into julienne strips
1 cup whipping cream
3/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Additional grated Parmesan cheese for topping

Cook fettuccine according to directions; drain well and add a bit of butter to keep from sticking and set aside.

In a large skillet, saute mushrooms in 1/4 cup butter for 2 minutes.

Add 1/2 cup butter, zucchini, and whipping cream; simmer 3 minutes.

Remove from heat; stir in 3/4 cup Parmesan cheese and chopped parsley; toss gently. Serve immediately with additional grated Parmesan.

Servings: 8
MsgID: 061832
Shared by: Nikki A. Richards, Atlanta Ga
Board: Vegetarian Recipes at Recipelink.com
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