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Fettucini With Zucchini And Mushrooms


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  • 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


Servings 6


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.

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