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Ingredientes
- 1 lb pkg fettucine
- 1/2 c. butter
- 1/2 lb mushrooms
- 1 1/4 lb zucchini
- 1 c. half-and-half
- 3/4 c. Parmesan
- 1/2 c. parsley
Direcciones
- Cook fettucine al dente. Cut zucchini into julienne strips. While pasta is cooking, saute/fry mushrooms and zucchini in butter for 2 min.
- Add in half-and-half to saute/fry; reduce heat and simmer for 3 min. Add in cooked fettucine to saute/fry, along with cheese and parsley, and toss to mix well.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1254g | |
| Calories 1710 | |
| Calories from Fat 1323 | 77% |
| Total Fat 150.64g | 188% |
| Saturated Fat 94.28g | 377% |
| Trans Fat 0.0g | |
| Cholesterol 409mg | 136% |
| Sodium 2621mg | 109% |
| Potassium 2713mg | 78% |
| Total Carbs 41.13g | 11% |
| Dietary Fiber 9.1g | 30% |
| Sugars 14.54g | 10% |
| Protein 62.16g | 99% |
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