Ingredients:
1 (10 ounce) packages frozen chopped broccoli, partially thawed
2 medium zucchini, cut in half lenthwise,then sliced
1 (16 ounce) packages fettuccine
1/3 cup olive oil
3 cloves garlic, peeled &,minced
2 tablespoons minced onions
1/2 lb fresh mushrooms, cleaned &,thinly sliced
1 cup minced parsley
1 tablespoon lemon juice
fresh ground black pepper, to taste
4 tablespoons unsalted butter, divided into 4 pats
1 cup freshly grated parmesan cheese
1/2 cup heavy cream
Directions:
Place broccoli and zucchini into a large saucepan.
Cover with boiling salted water.
Over high heat, let water come to second boil and cook for 1 minute.
Drain and rinse in cool water.
Cook fettuccine according to package directions.
While fettuccine is cooking, heat olive oil in skillet.
Add garlic and onions.
Stir and fry for 1 minute.
Add mushrooms.
Stir and fry for 1 minute.
Add broccoli and zucchini.
Stir and fry for 1 minute.
Add parsley, black pepper and lemon juice.
Stir in well and cook about 30 seconds more.
Turn off heat.
Drain fettuccine.
Place on warm platter or in a large warm bowl.
Toss butter and cheese into fettuccine.
Add cream and toss again.
Empty contents of skillet (including juices) over the pasta.
Toss lightly.
Serve immediately.
Servings: 10-12
Time preparation: 15 min.
Time total: 35 min.