Ingredients:
1 lb pkg fettucine
1/2 cup butter
1/2 lb mushrooms
1.25 lb zucchini
1 cup half-and-half
3/4 cup Parmesan
1/2 cup parsley
Instructions:
Cook fettucine 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 fettucine to saute, along with cheese and parsley, and toss to
mix well.
