Vegetarian Fettuccini

1 lb. Fettuccini Pasta
4 Tbsp. Butter and Olive Oil Combination
2-3 cloves garlic, minced
1-1/2 lbs. small zucchini, cut julienne
1 Medium Yellow Squash, sliced julienne
1/2 lb. fresh mushrooms, sliced
4 Tbs. butter , cut into small pieces
1 cup heavy cream (I substitute 1/2 & 1/2)
3/4 cup fresh Parmesan Cheese, grated
1/4 cup Parsley, chopped (or to taste)
2 tsp. Schilling Salad Supreme
Nutmeg, to taste (optional)
Salt & Pepper, to taste

Prepare the pasta following the package directions, then drain well and keep warm. Prepare the rest while the pasta is cooking. In a large skillet or fry pan, heat the butter/oil combination over a medium-high heat, then add the garlic and other veggies. Let this mixture saute about 4 minutes, then add the butter pieces and cream. Bring to a simmer and let cook aobut 3 minutes, then add the drained fettuccini, Parmesan, parsley and seasonings. Toss well to blend all. Pour entire mixture into a large heated pasta bowl and garnish with more parmesan and parsley, if desired. Serves 6 with ease.

*This recipe goes great with Grilled Basil Marinated Chicken (also posted to this blog). Prepare 2-3 chicken breasts, grill or saute, slice thin and place on top of the pasta.