zucchini and mushrooms with fettuccini
(1 rating)
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This recipe is once again from Better Homes and Gardens magazine from January 1980. I have not tried it yet. Hurrying to post, since it is zucchini season. This serves 10-12, so you may want to cut it in half. I plan to add some chicken and garlic to the recipe. You will see my changes or additions below the original recipe, if you would care to use them.
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(1 rating)
yield
10 -12
prep time
45 Min
cook time
20 Min
method
Stove Top
Ingredients For zucchini and mushrooms with fettuccini
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2 Tbspsalt for pasta*
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1 Tbspolive oil or cooking oil for pasta
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12 ozfettuccini
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8 ozfresh mushroom, sliced
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1/4 cbutter or margarine
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1 1/4 lbsmall zucchini, cut into 2 1/2 inch strips
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1 cwhipping cream
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1/4 to 1/2 cbutter or margarine, cut up
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3/4 cgrated parmesan cheese
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1/4 csnipped italian parsely
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salt and pepper
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* * * * * * * *
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*will cut the 2 tbs. of salt to 1 tbs. for full recipe and cut to 1/2 tbs. for half a recipe
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*add 2-3 garlic cloves, minced to full recipe, 1-2 cloves minced for half a recipe
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*will add 12 chicken tenders to full recipe, 6 chicken tenders for half recipe
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*add olive oil to saute chicken tenders, as needed, don't go overboard
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*add 2 garlic cloves, minced to oil for 12 chicken tenders, 1 clove, minced for 6 chicken tenders
How To Make zucchini and mushrooms with fettuccini
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1*If using chicken, in this recipe, put a skillet on med. high heat; add oil & garlic, then chicken. Reduce heat, slightly as not to burn garlic. Saute, until brown on one side, then turned to brown other side. Reduce heat to low and add 2 Tbs. water. While, cooking chicken, start water to boil for fettuccini, as below.
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2Bring water to boil in a Dutch oven or spaghetti pot with the 2 Tbs. salt & the oil. Cook pasta for 7 minutes; drain. Meanwhile, in a large skillet, cook sliced mushrooms, in the first 1/4 cup butter or margarine, over med-high heat, for 2 minutes. Set aside.
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3While pasta is cooking, take chicken (if using)off of heat. Cut chicken tenders into pieces. Return chicken to covered skillet, return to heat, just on warm.
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4In skillet with mushrooms, add zucchini, cream, and the remaining butter. Bring to boiling; simmer, covered, 3 minutes. Add chicken (if using) and stir to mix.
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5Add pasta to mushroom (and chicken, if using) mixture in skillet. Add Parmesan and parsley, tossing, until all is mixed. Season to taste, with salt & pepper.
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6Serve at once. Sprinkle with additional Parmesan, if desired. Makes 10-12 servings.
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