Recipe - Fettuccini With Mushrooms And Zucchini

5 qt Water
1 pound Fettuccini
1 tablespoon Olive oil
2 tablespoon Salt
Three fourths cup Grated Parmesan cheese
One half cup Minced parsley

SAUCE
One fourth cup Butter
One half pound Fresh mushrooms; cut or sliced up
1 One fourth pound Zucchini; julienned
1 cup Whipping cream
One half cup Butter

Saut‚ mushrooms over moderate heat for 2 minutes. Add zucchini, cream and
One half 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.