Zucchini And Mushroom Alfredo

• 16 ounces packing fettuccine or 16 ounces linguine
• 1/2 cup butter
• 14 ounces whipping cream
• 1 tablespoon garlic
• 1 tablespoon parsley
• 1 zucchini, shredded
• 1 cup mushroom, sliced
• 3/4 cup freshly grated parmesan cheese or 3/4 cup romano cheese
• salt, to taste
• pepper, to taste

1. Boil water, cook pasta, drain, and set aside.
2. In saute pan, melt 1/2 cup butter on medium heat. Add garlic. Let simmer for 30 seconds.
3. Add shredded zucchini and sliced mushrooms. Let simmer until both completely cooked. Add whipping cream. Simmer on low heat until the mixture begins to boil. Add parmesan or romano cheeses (or a blend).
4. After cheese melts, add parsley, salt, and pepper.
5. Toss with linguine or fettuccine. Sauce will thicken if you let it sit for a few minutes before serving.

packing, butter, whipping cream, garlic, parsley, zucchini, mushroom, freshly grated parmesan cheese, salt, pepper

Taken from www.food.com/recipe/zucchini-and-mushroom-alfredo-344040 (may not work)