1 lb. pkg. fettuccine
1/2 c. butter
1/2 lb. mushrooms
1.25 lb. zucchini
1 c. half-and-half
3/4 c. Parmesan(can is the most tolerated)
1/2 c. fresh parsley

Cook fettuccine al dente. Cut zucchini into julienne strips. While pasta is cooking, sauté mushrooms and zucchini in butter for 2 minutes. Add half-and-half to sauté; reduce heat and simmer for 3 minutes. Add cooked fettuccine to sauté, along with cheese and parsley, and toss to mix well.