Tuesday, March 13, 2012

Fettucini with Creamy Zucchini Sauce & Mushrooms

I really love pasta. This recipe is delicious, simple, and very flexible. If you want to add meat, you could use chicken or shrimp instead of (or in addition to) mushrooms.
Fettucini with Creamy Zucchini Sauce & Mushrooms
12-16 oz. dry fettucini (I used Ronzoni Garden Delight) cooked according to package directions
1 bottle alfredo sauce (I used Ragu Roasted Garlic Parmesan)
2 T. oil
3 small zucchini, sliced or chopped
1/2 onion, chopped
2 t. garlic powder
1 T. butter
4 c. sliced mushrooms
Parmesan cheese, if desired

(This sauce was great, but any alfredo sauce would be delicious!)
In a large skillet, heat oil. Add zucchini and onions. Season with salt and cook over medium heat until veggies are soft.
Pour sauce into a blender and add cooked veggies and garlic powder. Blend until smooth.

Return skillet to heat and add butter, mushrooms, and a sprinkle of salt. Cook until mushrooms are soft.
To serve, layer pasta, sauce, mushrooms, and a sprinkle of parmesan cheese, if desired.
Such a delicious and easy dinner. Enjoy!

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