1Cook fettuccini with 2 tablespoons of olive oil until done.
2In 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.
3Add the fettuccini with 3/4 cup parmesan cheese and 1/2 cup parsley. Serve with parmesan cheese.