Ingredients
- ½ lb. mushroom, sliced
- ½ stick butter
- 1 ¼ lbs. zucchini, julienned
- 1 c heavy cream
- 1 stick butter, cut in eighths
- 1 lb fettucine, cooked
- ¾ cup Parmesan cheese
- ½ cup parsley, chopped
- 1 pkg prepared pesto
- salt and pepper, to taste
Instructions
- In large skillet saute mushrooms in butter and cook until just tender, about 2 minutes. Add zucchini and saute for a few additional minutes. Add the heavy cream and remaining butter, bringing to boil and then simmer for 3 minutes. Add the pesto to the sauce.
- Add the cooked fettucini and toss with the Parmesan cheese.
- Can add Parsley for garnish. Season with salt and pepper to taste.
