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.