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Fettuccini with Zucchini & Mushrooms

½ lb. mushrooms
¼ cup butter
1¼ lbs. zucchini, julienned
1 lb. fettuccini
1 cup heavy cream
½ cup butter in pieces
¾ cup grated Parmesan
1 Tbsp. The Spice Hunter California Basil
½ cup chopped parsley

Boil water with 2 Tbsp. salt and 1 Tbsp. olive oil. Add noodles. Sauté thinly sliced mushrooms in skillet over high heat for 2 minutes in ¼ cup of butter. Add cream and remaining butter pieces, bring to a boil and simmer 3 minutes. Add basil. Drain noodles and add to skillet with Parmesan and parsley. Toss and serve.