Fettucine With Zucchini Mushroom Sauce

• 1/4 c. butter or margarine
• 1/2 lb. mushrooms, thinly sliced
• 1 zucchini, cut into matchstick-thin pieces
• 1/2 lb. fettucine
• 1 c. half and half
• 1 c. grated Parmesan cheese
• 1/2 tsp. salt
• 1 tsp. fresh parsley
• dash of grated nutmeg
• 8 oz. spaghetti (I use spinach fettucini)
• 2 Tbsp. olive oil
• 1 clove garlic, minced
• 3 medium diced tomatoes
• 2 tsp. basil
• 1/2 tsp. salt
• 1 c. Mozzarella cheese
• 1/4 c. Parmesan cheese

1. Cook garlic in olive oil.
2. Stir in tomatoes, basil and salt. Heat through.
3. Cook spaghetti, drain and top with tomato mixture. Add Mozzarella and Parmesan; toss and serve.

butter, mushrooms, zucchini, fettucine, parmesan cheese, salt, fresh parsley, nutmeg, olive oil, clove garlic, tomatoes, basil, salt, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873437 (may not work)