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| 5 ca. 1 Liter | water |
| 1 x ca. 450 g | Fettuccini |
| 1 Esslöffel | olive oil |
| 2 Esslöffel | salt |
| 3/4 Tasse | parmesan grated |
| 1/2 Tasse | parsley minced |
| 1/4 Tasse | butter |
| 1/2 x ca. 450 g | mushrooms fresh, sliced |
| 1 1/4 x ca. 450 g | Zucchini julienned |
| 1 Tasse | whipping cream |
| 1/2 Tasse | butter |
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Saut? mushrooms over moderate heat for 2 minutes. Add zucchini, cream and 1/2 cup butter. Bring to a boil, reduce heat, and simmer for 3 minutes. Meanwhile, add 2 Tablespoons salt and 1 Tablespoon olive oil to 5 quarts water. Bring water to a boil, add fettuccini and boil for 7 minutes. Drain fettuccini, add to ingredients in skillet. Add Parmesan cheese and parsley. Toss. May be served with more cheese. Yield: 6 servings.
Arden Limerick Boyce
(Mrs. Charles)
Russellville, Ar
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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