Serves 6 as a side dish.
5 tablespoons butter or margarine
2 tablespoons vegetable oil
1 small yellow onion, chopped
1 clove garlic, minced
1/2 red bell pepper, seeded and chopped
1 large zucchini, halved lengthwise and cut into 1/4 slices
3/4 pound fresh mushrooms, quartered
1 tablespoon chopped fresh basil or 3/4 teaspoons dried
1/4 teaspoon dried marjoram, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese, plus additional for serving
12 ounces fresh fettuccine, cooked and drained
In a large skillet over medium heat, melt 2 tablespoons of the
butter with oil. Add onion, garlic, and bell pepper and saute e
minutes. Add zucchini, mushrooms, basil, marjoram, salt, and pepper.
Saute, stirring occasionally, 5 minutes longer. Add lemon juice,
cover, and cook until vegetables are tender, about 5 minutes.
Add to skillet remaining 2 or 3 tablespoons butter, 1/4 cup cheese,
and fettuccine and toss gently. Serve immediately in a warmed
serving dish or on warmed individual plates. Pass additional Parmesan
cheese, if desired.