Creamy Zucchini Mushroom Fettuccine with Toasted Pine Nuts

From the recipes I post, you’d think we only eat cake and creamy dishes.  I promise you that we eat well-balanced meals over at Cozycakes Cottage.  But I do enjoy sharing the indulgent dishes and desserts with you.  Because…why not?  Everything in moderation…

This fettuccine dish is not light dinner fare.  So there’s that disclaimer.  I serve this as a luxurious side dish sometimes, but I admit that we had it last week as our main dish with lots of buttery garlic bread.  I did make my husband and Munchie eat a big salad, too, though.  Does that make it better?  😉

Creamy Zucchini Mushroom Fettuccine with Toasted Pine Nuts

Ingredients

• 1 lb. fettuccine
• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 1 cup mushrooms, sliced (I use creminis)
• 1 clove garlic, minced
• 2 medium zucchini, cut into 2-inch strips
• 1 cup heavy cream
• 5 Tbsp. butter
• 1/8 tsp. freshly grated nutmeg
• 1/2 tsp. salt + more to taste
• freshly ground pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts, toasted, optional

Cook the fettuccine according to package directions.  Drain and set aside.  In a large skillet on medium to medium-high heat,  cook mushrooms and garlic in 2 Tbsp. butter and olive oil for about 3 minutes.  Add the zucchini, cream, 5 Tbsp. butter, nutmeg, and 1/2 tsp. salt.  Mix and add pepper to taste.  Bring to a boil and turn down to a simmer for about 5 minutes.  Add cooked fettuccine and 1/4 cup Parmesan.  Toss well with vegetables and sauce.  Add salt to taste if necessary.  Serve topped with remaining Parmesan and pine nuts.

*Cozycakes Note: I toast my pine nuts in a dry skillet on medium heat for a couple of minutes, tossing so they don’t burn.  I like them lightly browned.

Enjoy! ♥