1/2 lb. noodles
Salt to taste
4 tbsp. butter, unsalted
3 c. mushrooms, thinly sliced
3 c. zucchini, thinly sliced
Freshly ground pepper, to taste
1/2 c. heavy cream
1/4 tsp. nutmeg, grated
1/2 c. Parmesan cheese, freshly grated
1/3 c. almonds, toasted

Cook noodles in boiling, salted water. Drain. Meanwhile, saute vegetables in hot butter until crisp-tender; do not overcook. Salt and pepper the noodles to taste; add the vegetables, cream and nutmeg, cheese and nuts. Place over low heat and toss until ingredients are blended and heated. Serves 4.