1 lb. fettuccine noodles
1½ sticks butter, divided
½ lb. mushrooms, sliced
½ lb. zucchini, julienned
1 cup heavy whipping cream
1 cup grated parmesan cheese
Cook fettuccine according to the al dente instructions on the box.
Sauté the veggies in a ½ stick of butter until al dente and set aside.
In another pan, melt whole stick of butter. Add cream and start stirring. Slowly add the grated cheese, a little at a time until melted.