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Pasta, Salad and Eggs:
Fettuccini with Mushrooms and Zucchini

from Traditions...
A Taste of the Good Life


INGREDIENTS:
1/4 cup butter
1/2 pound fresh mushrooms, sliced
1-1/4 pounds zucchini, julienned
1 cup whipping cream
1/2 cup butter

5 quarts water
1 pound fettuccini
1 tablespoon olive oil
2 tablespoons salt
3/4 cup grated Parmesan cheese
1/2 cup minced parsley

TO PREPARE:

Sauté 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.

SERVES: 6



Copyright 1983 The Junior League of Little Rock, Inc.  All rights reserved.

To purchase copies of Traditions, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website.

The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Traditions support the projects and programs of the Junior League of Little Rock, Inc.
 

   

 
 

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