Category: Pasta

5 qt Water

1 lb Fettuccini

1 tbsp Olive oil

2 tbsp Salt

3/4 cup Grated Parmesan cheese

1/2 cup Minced parsley



SAUCE



1/4 cup Butter

1/2 lb Fresh mushrooms, sliced

1 1/4 lb Zucchini, julienned

1 cup Whipping cream

1/2 cup Butter

Saut‚ mushrooms over moderate heat for 2 minutes. Add zucchini, cream and 1/2 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.