1 lb. pkg. fettucine			
 1/2 c. butter			
 1/2 lb. mushrooms			
 1.25 lb. zucchini			
 1 c. half-and-half			
 3/4 c. Parmesan			
 1/2 c. parsley			
 
 Cook fettucine al dente.  Cut zucchini into julienne strips.  While 
 pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes. 
 Add half-and-half to saute; reduce heat and simmer for 3 minutes. Add 
 cooked fettucine to saute, along with cheese and parsley, and toss to 
 mix well.
 
 Source: Meatless Meals

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