Fettucini With Zucchini And Mushrooms

By á-170456

Ingredients

• 1 pound common store mushrooms* thinly sliced
• 5 tablespoons butter
• 1 1/2 pounds zucchini cut julienne strips
• 1 cup sour cream
• 1 tablespoon olive oil
• 1 pound fettuccine
• 3/4 cup freshly-grated Parmesan cheese or more
• Salt to taste
• 1/4 teaspoon cayenne
• 1/2 cup minced fresh Italian parsley

Details

Servings 6

Preparation

Step 1

* Alternate Mushrooms: Shaggy Parasol Mushroom

In a large saucepan sauté 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.