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Fettuccine with Zucchini and Mushroom

This recipe is from an IC Safe Cookbook,


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


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.

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