In the afternoon the weather turned cloudy and cool as a cold front tried to move south over the city. It never really made it--we have been warmer than usual for the past few days now—but on Saturday the cooler evening air along with the earlier fading of the light put me in the mood for something creamy and comforting for dinner.
Fettuccine with Cream, Walnuts & Summer Squash
8 oz. fettuccine
1/2 to 2/3 c. heavy cream
8 to 10 oz. small zucchini or yellow squash, sliced a scant 1/8-inch thick
1/4 c. walnuts (1 oz.), toasted and finely chopped
2 to 3 T. unsalted butter
minced Italian flat-leaf parsley
freshly grated Parmesan
Bring 6 quarts of water to the boil in a large stock/pasta pot. Add 2 tablespoons of salt. Add the fettuccine and cook until al dente.