Description
A rich and velvety pasta dish featuring browned mushrooms and tender zucchini folded into a garlic parmesan cream sauce.
Ingredients
Scale
- 12 oz fettuccine pasta
- 8 oz baby bella mushrooms, sliced
- 2 medium zucchinis, sliced into half-moons
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Boil a large pot of salted water and cook pasta according to package directions.
- Heat butter in a large skillet over medium-high heat and sear mushrooms until browned.
- Add zucchini to the skillet and sauté for 5 minutes until golden.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and simmer for 3-5 minutes until slightly thickened.
- Stir in parmesan cheese until melted and smooth.
- Toss in the cooked pasta and parsley, stirring until well coated.
- Season with salt and pepper and serve immediately.