Fettucini With Zucchini And Mushrooms

Recipe Ingredients

1 lb	454g / 16oz	Common store mushrooms* - thinly sliced
5 tablespoons	75ml	Butter
1 1/2 lbs	681g / 24oz	Zucchini - cut julienne strips
1 cup	237ml	Sour cream
1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Fettuccine
3/4 cup	109g / 3.8oz	Freshly-grated Parmesan cheese - or more
		Salt - to taste
1/4 teaspoon	1.3ml	Cayenne
1/2 cup	46g / 1.6oz	Minced fresh Italian parsley

Recipe Instructions

* Alternate Mushrooms: Shaggy Parasol Mushroom

In a large saucepan saute the mushrooms in the butter over moderate heat for 2 minutes. Add the zucchini. Cook until the zucchini is tender but slightly crisp. Allow to cool somewhat, then stir in the sour cream.

Add the olive oil to a large amount of boiling salted water, then add the pasta and cook it until al dente. Drain the pasta in a large colander. Add the pasta to the pan of zucchini and mushrooms. Sprinkle with the Parmesan cheese, salt, cayenne, and parsley and toss gently with a wooden fork, lifting the pasta and combining the mixture well.

Serve with additional Parmesan cheese, if you like.

This recipe yields 6 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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