Recipe: Zucchini and Mushroom Fettuccine

Zucchini and Mushroom Fettuccine
Servings 8

1 (8-ounce) package fettuccine
1/2 pound fresh mushrooms, sliced
1/4 cup butter or margarine, melted
1-1/2 pounds zucchini, cut into julienne strips
1 cup whipping cream
1/2 cup butter or margarine
3/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
additional grated Parmesan cheese

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