Fettuccine Jardiniere

• 1 (10 ounce) package frozen chopped broccoli, partially thawed
• 2 medium zucchini, cut in half lenthwise,then sliced
• 1 (16 ounce) package fettuccine
• 13 cup olive oil
• 3 cloves garlic, peeled &,minced
• 2 tablespoons minced onions
• 12 lb fresh mushrooms, cleaned &,thinly sliced
• 1 cup minced parsley
• 1 tablespoon lemon juice
• fresh ground black pepper, to taste
• 4 tablespoons unsalted butter, divided into 4 pats
• 1 cup freshly grated parmesan cheese
• 12 cup heavy cream

1. Place broccoli and zucchini into a large saucepan.
2. Cover with boiling salted water.
3. Over high heat, let water come to second boil and cook for 1 minute.
4. Drain and rinse in cool water.
5. Cook fettuccine according to package directions.
6. While fettuccine is cooking, heat olive oil in skillet.
7. Add garlic and onions.
8. Stir and fry for 1 minute.
9. Add mushrooms.
10. Stir and fry for 1 minute.
11. Add broccoli and zucchini.
12. Stir and fry for 1 minute.
13. Add parsley, black pepper and lemon juice.
14. Stir in well and cook about 30 seconds more.
15. Turn off heat.
16. Drain fettuccine.
17. Place on warm platter or in a large warm bowl.
18. Toss butter and cheese into fettuccine.
19. Add cream and toss again.
20. Empty contents of skillet (including juices) over the pasta.
21. Toss lightly.
22. Serve immediately.

broccoli, zucchini, fettuccine, olive oil, garlic, onions, mushrooms, parsley, lemon juice, fresh ground black pepper, unsalted butter, freshly grated parmesan cheese, heavy cream

Taken from www.food.com/recipe/fettuccine-jardiniere-60167 (may not work)