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 or sub
1 1/4 cups parmesan
salt & black pepper to taste
1/2 teaspoon freshly grated nutmeg
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.

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