Zucchini Fettuccine

This is what we ate on St. Patrick's day. My one regret is that I wish I would have used spinach fettuccine to get the dish a little more green.

Ingredients

• 1/4 C butter
• 1 onion
• 1 clove garlic, minced
• 1 C sliced mushrooms
• 2 C shredded zucchini
• 1 C chopped bacon
• 1 C fresh grated Parmesan cheese
• 1 C heavy whipping cream
• salt and pepper to taste
• parsley to garnish

Boil 1 lb of fettuccine noodles for 7-8 minutes, or until al dente.

Meanwhile, melt butter in skillet and saute onion, garlic and mushrooms until onions are transparent. Add and cook shredded zucchini until tender. Add, but do not bring to a boil, bacon, Parmesan cheese and whipping cream. Season to taste with salt and pepper. Stir noodles into the sauce mixture and garnish with fresh parsley. Serves 6.

379 calories, 31.8 g fat (16.3 saturated), 0.9 g fiber