zucchini and mushrooms with fettuccini

★★★★★ 1 Review
Cmom02 avatar
By Sharon Colyer
from Lexington, KY

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.

serves 10-12
prep time 45 Min
cook time 20 Min
method Stove Top

Ingredients For zucchini and mushrooms with fettuccini

  • 2 Tbsp
    salt for pasta*
  • 1 Tbsp
    olive oil or cooking oil for pasta
  • 12 oz
    fettuccini
  • 8 oz
    fresh mushroom, sliced
  • 1/4 c
    butter or margarine
  • 1 1/4 lb
    small zucchini, cut into 2 1/2 inch strips
  • 1 c
    whipping cream
  • 1/4 to 1/2 c
    butter or margarine, cut up
  • 3/4 c
    grated parmesan cheese
  • 1/4 c
    snipped italian parsely
  • salt and pepper
  • * * * * * * * *
  • *will cut the 2 tbs. of salt to 1 tbs. for full recipe and cut to 1/2 tbs. for half a recipe
  • *add 2-3 garlic cloves, minced to full recipe, 1-2 cloves minced for half a recipe
  • *will add 12 chicken tenders to full recipe, 6 chicken tenders for half recipe
  • *add olive oil to saute chicken tenders, as needed, don't go overboard
  • *add 2 garlic cloves, minced to oil for 12 chicken tenders, 1 clove, minced for 6 chicken tenders
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How To Make zucchini and mushrooms with fettuccini

  • 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.
  • 2
    Bring 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.
  • 3
    While 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.
  • 4
    In 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.
  • 5
    Add 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.
  • 6
    Serve at once. Sprinkle with additional Parmesan, if desired. Makes 10-12 servings.
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