There's a definite nip in the air in East Tennessee.
It's time once again to change from all those wonderful
cold pasta salads,
to hardier, hot pasta dishes.
I have been making this dish for
more than 25 years.
It's a "keeper."
The recipe came from GOURMET Magazine.
(The magazine may not still be around,
but plenty of their recipes are!)
FETTUCCINE w/ZUCCHINI & MUSHROOMS
This is a simple recipe, requiring few ingredients.
In a large deep skillet saute 1/2 pound mushrooms,
trimmed and thinly sliced,
in 1/2 stick butter, over moderately high heat
for two minutes.
Add 1 1/4 pound zucchini,
scrubbed and cut into
1 cup heavy cream, and
1/2 stick butter, cut into bits.
Bring the liquid to a boil
and simmer it for three minutes.
(The mushrroms and zucchini are
cooking in butter and cream...
that should give you some indication
of how this dish will taste.
I have actually cut back on the
butter called for in the orginal recipe!)
Add one pound, cooked al dente and drained
fettuccine with 1/4 cup grated Parmesan cheese and
1/2 cup chopped flat leafed parsley,
and toss the mixtures with wooden forks,
lifting the pasta and combining the mixture well.
Transfer the mixture to a heated platter and serve it
with additional freshly grated
Let me just say, this dish is
So, serve it with a big side salad
and maybe you won't feel so guilty
when you indulge.
This week I am linking with
Tasty Tuesday at 33 Shades of Green
Wow Us Wednesday at Savvy Southern Style
Foodie Friday at Designs by Gollum