From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 1/2 pound mushrooms
  • 1/4 cup butter
  • 1/2 pound cooked ham, julienne
  • 1 pound zucchini, julienne
  • 1 cup heavy cream
  • 1/2 cup butter, cut into bits
  • Salt and pepper, to taste
  • 1 (12-ounce) box fettuccine
  • 1/2 cup chopped parsley
  • 3/4 cup freshly-grated Parmesan cheese


Saute mushrooms in 1/4 cup butter over moderate heat for 2 minutes.  Add ham, zucchini, cream, 1/2 cup butter, salt, and pepper.  Bring mixture to a boil, reduce heat, and simmer 3 minutes.  Cook fettuccine until al dente; drain.  Add to ham-vegetable mixture, combining well.  Serve on heated platter, garnished with parsley, and sprinkled with Parmesan cheese.


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