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Fettuccine with mushroom & zucchini Recipes
Prep Time
5
Minutes
Total Time
10
Minutes
Makes
4
Servings
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Recipe Name : Fettuccine with mushroom & zucchini
Country : United States
Rating :
Category : Home > Pasta > Fettucini
Chef : Annette Forrest & Christine Sheppard
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INGREDIENTS


60g (3 tbs) butter or margarine
400g mushroom caps, thinly sliced
4 green shallots, thinly sliced
400g dried fettuccine
2 zucchini, thinly sliced
1 tsp cracked black pepper
Salt, to taste
80mls (1/3 cup) thin cream
1/3 cup roughly chopped Continental parsley
50g parmesan, finely grated
DIRECTION


Melt butter or margarine in a frying pan over medium heat. Add the mushrooms and green shallots, cover and cook for 5 minutes.

Meanwhile, cook the pasta in a large saucepan of boiling water, following packet directions or until al dente.

Add zucchini to the pan with the mushrooms, cover and cook a further 5 minutes. Add pepper and salt to taste and then stir in the cream.

Simmer, uncovered, over low heat for 2-3 minutes. Drain pasta and return to the saucepan.

Add mushroom mixture, parsley and parmesan and stir to combine. Serve immediately
NOTE:

FOR THE KIDS:

Cheese & mushroom pasta: Break the fettuccine into shorter lengths before cooking. Leave out the parsley and parmesan and add grated cheddar cheese instead.

Gourmet tip: Use a mixture of exotic mushrooms such as oyster, shiitake, enoki and Swiss brown instead of the caps.

Leftovers: Add finely chopped Continental parsley to a butter and lemon sauce and serve with fish.

Or, toss through new potatoes or carrots tossed with a little butter or margarine. Break up remaining fettuccine and add to soups.
SOURCE:

http://www.taste.com.au/recipes/9984/fettuccine+with+mushroom+zucchini