FETTUCCINE W/ZUCCHINI & MUSHROOMS
Chris Neidl loved this as
a child!
1/2 Pound mushroom, sliced
1/2 Stick butter
1 1/4 Pounds zucchini, julienne
1 Cup heavy cream
1 Stick butter, cut in eighths
1 Pound fettuccini, cooked
3/4 Cup Parmesan cheese
In large skillet sauté mushrooms in butter and cook for 2 minutes. Add zucchini and heavy cream remaining butter. Bring to boil and simmer for 3 minutes.
Add cooked fettuccini and toss with the Parmesan cheese. Can add Parsley for garnish.
Can serve with additional Parmesan cheese.