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Tori Cooper
Course Primi
Servings 6 servings

Ingredients
  

  • 18 ounces fresh fettuccine or 12 ounces dried
  • 1/4 cup olive oil divided
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 medium zucchini chopped
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1/2 cup portabello mushrooms sliced
  • 4 ounces cream cheese at room temp
  • 1 cup heavy cream
  • 1 1/4 cups parmesan
  • salt & black pepper to taste
  • 1/2 teaspoon freshly grated nutmeg

Instructions
 

  • Boil noodles according to package instructions then drizzle lightly with 1 tablespoon olive oil and set aside.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat and add garlic, onion, zucchini, and bell peppers. Cook for 6 to 7 minutes until softened then toss in mushrooms and continue cooking for 2 to 3 more minutes.
  • Reduce heat to low and add cream cheese, cream, and stir gently until cream cheese is melted, Add parmesan and seasonings and stir to again. Add pasta and gently toss to distribute sauce and veggies evenly.
  • Serve hot.