zucchini and mushrooms with fettuccini

Name: Zucchini and Mushrooms with Fettuccini
Prep time: 45 min
Cook time: 20 min
Yield: 10
Cuisine: Italian
Ingredients: 2 tablespoon(s) salt for pasta*; 1 tablespoon(s) olive oil or cooking oil for pasta; 12 ounce(s) fettuccini; 8 ounce(s) fresh mushroom, sliced; 1/4 cup(s) butter or margarine; 1 1/4 pound(s) small zucchini, cut into 2 1/2 inch strips; 1 cup(s) whipping cream; 1/4 to 1/2 cup(s) butter or margarine, cut up; 3/4 cup(s) grated parmesan cheese; 1/4 cup(s) 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

(1 RATING)

46 Pinches

Sharon Colyer

Louisville, KY

Updated on Jul 15, 2013

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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prep time 45 Min

cook time 20 Min

method Stove Top

yield 10-12 serving(s)

Ingredients

2 tablespoons salt for pasta*
1 tablespoon olive oil or cooking oil for pasta
12 ounces fettuccini
8 ounces fresh mushroom, sliced
1/4 cup butter or margarine
1 1/4 pounds small zucchini, cut into 2 1/2 inch strips
1 cup whipping cream
1/4 to 1/2 cup butter or margarine, cut up
3/4 cup grated parmesan cheese
1/4 cup 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

How To Make zucchini and mushrooms with fettuccini

Step 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.

Step 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.
Step 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.
Step 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.
Step 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.
Step 6

Serve at once. Sprinkle with additional Parmesan, if desired. Makes 10-12 servings.
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