|Fettucine verde||12 Ounce (375 Gram)|
|Butter||125 Milliliter (1/2 Cup)|
|Fresh asparagus||1⁄2 Pound, cut in 1 inch pieces (250 Gram)|
|Fresh mushrooms||1⁄4 Pound, sliced (125 Gram)|
|Zucchini||2 Small, sliced|
|Garlic||3 Clove (15 gm), minced|
|Whipping cream||250 Milliliter (1 Cup)|
|Grated parmesan cheese||125 Milliliter (1/2 Cup)|
|White pepper||1⁄4 Teaspoon|
|Parmesan cheese||1⁄4 Cup (4 tbs) (Additional Required)|
Prepare the fettucine according to package direction or cook fresh fettucine for a very few minutes in salted boiling water.
Heat the butter in a large skillet until bubbly; add the asparagus, mushrooms, zucchini and garlic and saute until the vegetables are fork tender but not soft.
Add the whipping cream, Parmesan cheese, salt and pepper to the skillet and cook over high heat, stirring constantly, until the sauce starts to thicken.
Combine with the cooked fettucine in a large bowl and toss thoroughly to coat all pieces.
Serve sprinkled with generous amounts of additional Parmesan cheese.