Creamy Zucchini Mushroom Fettuccine with Toasted Pine Nuts

Zucchini Fettuccine: Cozycakes Cottage

From the recipes I post, you’d think we only eat cake and creamy dishes.  I promise you that we eat well-balanced meals over at Cozycakes Cottage.  But I do enjoy sharing the indulgent dishes and desserts with you.  Because…why not?  Everything in moderation…

This fettuccine dish is not light dinner fare.  So there’s that disclaimer.  I serve this as a luxurious side dish sometimes, but I admit that we had it last week as our main dish with lots of buttery garlic bread.  I did make my husband and Munchie eat a big salad, too, though.  Does that make it better?  😉

Creamy Zucchini Mushroom Fettuccine with Toasted Pine Nuts

Creamy Zucchini Mushroom Fettuccine with Toasted Pine Nuts
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • Ingredients
  • •1 lb. fettuccine
  • •2 Tbsp. butter
  • •2 Tbsp. olive oil
  • •1 cup mushrooms, sliced (I use creminis)
  • •1 clove garlic, minced
  • •2 medium zucchini, cut into 2-inch strips
  • •1 cup heavy cream
  • •5 Tbsp. butter
  • •1/8 tsp. freshly grated nutmeg
  • •1/2 tsp. salt + more to taste
  • •freshly ground pepper
  • •1/2 cup freshly grated Parmesan cheese
  • •1/4 cup pine nuts, toasted, optional
Instructions
  1. Cook the fettuccine according to package directions. Drain and set aside. In a large skillet on medium to medium-high heat, cook mushrooms and garlic in 2 Tbsp. butter and olive oil for about 3 minutes. Add the zucchini, cream, 5 Tbsp. butter, nutmeg, and ½ tsp. salt. Mix and add pepper to taste. Bring to a boil and turn down to a simmer for about 5 minutes. Add cooked fettuccine and ¼ cup Parmesan. Toss well with vegetables and sauce. Add salt to taste if necessary. Serve topped with remaining Parmesan and pine nuts.
  2. Enjoy! ♥
Notes
*Cozycakes Note: I toast my pine nuts in a dry skillet on medium heat for a couple of minutes, tossing so they don't burn. I like them lightly browned.

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