Zucchini Fettuccine

Carol Zahn

By
@SummerWind1

This is the original recipe but can be made more thigh friendly by using fat free half and half. I have butter issues so I don't change that.


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Serves:

4

Prep:

15 Min

Method:

Stove Top

Ingredients

1/2 lb
mushroom sliced
1 1/2 stick
butter
1 1/4 lb
zucchini
1 c
heavy cream
1 box
fettuccine pasta
2 Tbsp
olive oil
1/2 c
parsley
1 c
parmesan cheese

Directions Step-By-Step

1
Cook fettuccini with 2 tablespoons of olive oil until done.
2
In a large pan sauté 1/2 pound of mushrooms, trimmed and sliced, in 1/2 stick of butter for 2 minutes. Add 1 1/4 pounds of zucchini cut in julienne strips. I just use my vegetable peeler for this. Add one cup of heavy cream and 1 stick of butter cut into bits. Bring liquid to a boil and simmer for 3 minutes.
3
Add the fettuccini with 3/4 cup parmesan cheese and 1/2 cup parsley. Serve with parmesan cheese.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy