Fettucine A La Peterman - cooking recipe

Ingredients

12 oz. fettucine
1/2 lb. fresh asparagus, cut into 1-inch pieces
1/2 lb. fresh mushrooms, sliced
2 small zucchini squash, sliced
2 gloves garlic
1/2 c. butter
1 c. whipping cream
1/2 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. white pepper

Preparation

Cook noodles (directions on package).
Meanwhile, saute vegetables and garlic in butter until they are tender, not soggy! Add remaining items and cook until hot, but do not boil!!
Pour over hot pasta (after draining noodles of water).
Sprinkle extra cheese on top.
Makes 6 servings.