zucchini fettuccine

SummerWind1 avatar
By Carol Zahn
from Highlands Ranch, CO

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.

serves 4
prep time 15 Min
method Stove Top

Ingredients For zucchini fettuccine

  • 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
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How To Make zucchini fettuccine

  • 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.
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