| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 6 | Servings | |
INGREDIENTS
| 5 | qt | Water |
| 1 | lb | Fettuccini |
| 1 | T | Olive oil |
| 2 | T | Salt |
| 3/4 | c | Grated Parmesan cheese |
| 1/2 | c | Minced parsley |
| 1/4 | c | Butter |
| 1/2 | lb | Fresh mushrooms, sliced |
| 1 1/4 | lb | Zucchini, julienned |
| 1 | c | Whipping cream |
| 1/2 | c | Butter |
INSTRUCTIONS
Saut mushrooms over moderate heat for 2 minutes. Add zucchini, cream and 1/2 cup butter. Bring to a boil, reduce heat, and simmer for 3 minutes. Meanwhile, add 2 Tablespoons salt and 1 Tablespoon olive oil to 5 quarts water. Bring water to a boil, add fettuccini and boil for 7 minutes. Drain fettuccini, add to ingredients in skillet. Add Parmesan cheese and parsley. Toss. May be served with more cheese. Yield: 6 servings. ARDEN LIMERICK BOYCE (MRS. CHARLES) RUSSELLVILLE, AR From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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