Pasta with Zucchini and Mushrooms

Caught in the act! Mango stole a chili from the kitchen and tried to hide it under the covers.

This recipe is from the Penzeys Spices magazine. I love mushrooms and zucchini with pasta, and this is a quick, simple recipe with lots of veggies to go along with the noodles. I followed the recipe except that I left out the butter and cooked the mushrooms and zucchini in olive oil. I also used a skinny linguine instead of fettuccine.

Fettuccine with Zucchini and Mushrooms

1 lb. fettuccine

1/2 lb. fresh mushrooms, sliced

1/2 cup butter, divided

1 1/4 lbs. zucchini, cut into strips

1 cup half & half, or cream

3/4 cup fresh grated Parmesan cheese

1 tsp. dried basil

1/2 cup fresh, chopped parsley

salt to taste

Bring a large pot of water to a boil for the fettuccine. Cook according to package directions and drain well. While the pasta is cooking, in a large skillet, heat half of the butter over medium heat. Add the mushrooms and saute until nicely browned. Add the zucchini and saute briefly, 1-2 minutes. Add the half & half and the remaining butter, cut into pieces. Bring to a boil and simmer for 3 minutes. Add the cooked pasta to the skillet along with the Parmesan and basil and mix well. Spoon into a serving bowl, sprinkle with the parsley and salt to taste and toss to combine. Serve with extra Parmesan on the side.