Fettuccine with Zucchini and Mushrooms

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

julienne stripes,

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

Parmesan cheese.

Serves 6

Let me just say, this dish is

extremely rich.

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