|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.
Serving size: Complete recipe
Calories 3866 Calories from Fat 2045
% Daily Value*
Total Fat 237 g364%
Saturated Fat 147.3 g736.7%
Trans Fat 0 g
Cholesterol 752.9 mg251%
Sodium 4498 mg187.4%
Total Carbohydrates 307 g102.3%
Dietary Fiber 27.8 g111.4%
Sugars 33.2 g
Protein 113 g226.6%
Vitamin A 130% Vitamin C 118.4%
Calcium 213.4% Iron 46%
*Based on a 2000 Calorie diet