From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVES: 6
- 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
TO PREPARE:
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.
SERVES: 6
