Instructions: Saute 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

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