I didn't take a picture of our meal tonight but here it was. It wasn't too bad but I don't think I would make it again. The cheese didn't melt into the sauce correctly so it was a little weird! I don't know if it was me or the recipe that was the problem. The basil was fresh from the garden, so that part was really tasty.
Fettuccini with Zucchini and Mushrooms
Ingredients
1/2 lb. mushrooms
1/4 c. butter
1-1/4 lbs. zucchini, julienned
1 lb. fettuccini
1 c. heavy cream
1/2 c. butter in pieces
3/4 c. grated Parmesan
2 T. Basil
1/3 c. chopped parsley
Preparation
Boil water with 2 T. salt and 1 T. olive oil. Addnoodles. Sauté thinly sliced mushrooms in skillet overhigh heat for 2 minutes in 1/4 cup of butter. Addcream and remaining butter pieces, bring to a boil andsimmer 3 minutes. Add Basil. Drain noodles and add toskillet with Parmesan and parsley. Toss and serve.
4 comments:
what about the zucchini? You left that part out of the recipe.
Wow you are right! I never noticed it wasn't in the preparation. I guess whoever wrote this recipe left it out. I only made it once because I really didn't care for the recipe and I tend to change recipes up while I am making them anyway so I guess I didn't even see that! But to answer your question, I put it in with the mushrooms though after the 2 minutes and let them cook just a minute. :)
I made it tonight and it was delicious!! I added sour cream and basil to the vegetables when I sauteed them. Also added some salt and pepper.
My husband really liked it and one out of my two children enjoyed it so it's a winning recipe in my book :)
Thanks for your quick reply.
Next time I make it, I'll add some chicken.
I am going to try it your way next time!
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