1/2 lb mushrooms sliced Fettucini 1 1/2 stick butter 1/4 lb zucchini cut in julienne strips 1 c. cream 2 Tbsp salt 3/4 c. fresh chopped parsley
Saute mushrooms in 1/2 stick butter. Add zucchini, cream and 1 stick butter. Simmer. In large pot, boil 7 cups water with 2 Tbsp salt. add fettucini and boil 7 minutes. Drain pasta in colander. add to skillet with parsley. Toss and serve when heated through.
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