Zucchini and Mushrooms with Fettuccini

Zucchini And Mushrooms With Fettuccini Recipe

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Sharon Colyer


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.


★★★★★ 1 vote

45 Min
20 Min
Stove Top


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2 Tbsp
salt for pasta*
1 Tbsp
olive oil or cooking oil for pasta
12 oz
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

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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 6Serve at once. Sprinkle with additional Parmesan, if desired. Makes 10-12 servings.

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