Tuesdays at the Table - Zucchini and Mushroom Fettucini Alfredo

Happy Tuesday!  Oh, and happy September too! :-)  I'm not a mom...but I have to say that I'm secretly a little happy to see all the kids going back to school.  It's totally selfish, but I worry about some of the neighborhood kids who seem to be out WAY after dark, in dark clothes and RUNNING in front of cars.  I don't want to be the one that doesn't stop quick enough.  :-(  If they're back at school, they need to go to bed early-ish, right?!

Thanks to everyone that has participated in Tuesdays at the Table.  I love cooking for others and am thrilled when you respond to the recipes that I share and/or share one of your own!

This week I'm sharing a recipe that my uncle taught me as a pre-teen. He was a chef for a while before becoming a corrections officer and has some fabulous recipes that I've stolen through the years! (Sorry for the less than gorgeous picture.  I thought I got a good one...then by the time I realized I didn't, dinner was over and my subject matter disappeared!)

Zucchini and Mushroom Fettucini Alfredo

1 box (a pound) of fettucini
1 pint heavy (or whipping) cream
1/2 cup butter
1 tsp. minced garlic
2 cups mushrooms (sliced)
1 large zucchini (cut into 2 inch wedges)
1 cup grated parmesan or romano cheese
salt and 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 sliced 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). 

1. Toss with  fettuccine. Salt and pepper to taste.  Sauce will thicken if you let it sit for a few minutes before serving.
2. What's cooking in your kitchen?