Ham & Fettuccine

½ pound mushrooms
¼ cup butter
½ pound cooked ham, julienned
1 pound zucchini, julienne
1 cup heavy cream
½ cup butter, cut into bits
salt and pepper, to taste
1 (12-ounce) box fettuccine
½ cup chopped parsley
3/4 cup freshly-grated Parmesan cheese


Sauté mushrooms in ¼ cup butter over moderate heat for 2 minutes. Add ham, zucchini, cream, ½ 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.

SERVES: 6