This recipe is from an IC Safe Cookbook,
Ingredients
1 lb pkg fettuccine
1/2 cup butter
1/2 lb mushrooms
1 1/4 lb zucchini
1 cup half-and-half
3/4 cup Parmesan cheese, shredded
1/2 cup fresh parsley
Directions
Cook fettuccine al dente. Cut zucchini into julienne strips. While pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes. Add half-and-half to saute, reduce heat and simmer for 3 minutes. Add cooked fettuccine to saute, along with cheese and parley, and toss to mix well.