1/2 lb. mushrooms, thinly sliced
1/4 c. butter
1 1/4 lb. zucchini, cut into julienne strips
1 c. heavy cream
1 stick butter, cut into bits
1 lb. fettucini noodles
3/4 c. grated Parmesan cheese
1/2 c. parsley, chopped

In a large deep skillet saute mushrooms in 1/4 cup butter for 2 minutes. Add zucchini, heavy cream and stick of butter. Bring the liquid to a boil and simmer mixture for 3 minutes.

Cook fettucini noodles for 7 minutes. Drain. Add it to the skillet with Parmesan and parsley. Toss combining well. Transfer to a heated platter and serve with Parmesan.