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Ingredients
1/2 pound mushrooms
1/4 cup butter
1/2 pound cooked ham, julienne
1 pound zucchini, julienne
1 cup heavy cream
1/2 cup butter, cut into bits
Salt and pepper, to taste
1 (12-ounce) box fettuccine
1/2 cup chopped parsley
3/4 cup freshly-grated Parmesan cheese
Instructions
Saut� mushrooms in 1/4 cup butter over moderate heat for 2 minutes. Add ham, zucchini, cream, 1/2 cup butter, salt, and pepper. Bring mixture to a boil, reduce heat, and simmer 3 minutes. Cook fettuccine until al dente; drain. Add to ham-vegetable mixture, combining well. Serve on heated platter, garnished with parsley, and sprinkled with Parmesan cheese.