zucchini fettuccine

Name: Zucchini Fettuccine
Prep time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1/2 pound(s) mushroom sliced; 1 1/2 stick(s) butter; 1 1/4 pound(s) zucchini; 1 cup(s) heavy cream; 1 box(es) fettuccine pasta; 2 tablespoon(s) olive oil; 1/2 cup(s) parsley; 1 cup(s) parmesan cheese

36 Pinches 1 Photo

Carol Zahn

Highlands Ranch, CO

Updated on Feb 2, 2014

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.

Rate

prep time 15 Min

cook time

method Stove Top

yield 4 serving(s)

Ingredients

1/2 pound mushroom sliced
1 1/2 sticks butter
1 1/4 pounds zucchini
1 cup heavy cream
1 box fettuccine pasta
2 tablespoons olive oil
1/2 cup parsley
1 cup parmesan cheese

How To Make zucchini fettuccine

Step 1

Cook fettuccini with 2 tablespoons of olive oil until done.

Step 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.
Step 3

Add the fettuccini with 3/4 cup parmesan cheese and 1/2 cup parsley. Serve with parmesan cheese.
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