Zucchini Fettucine Alfredo-style with Mushrooms

This is a recipe for all my fellow diabetics who need to cut down on pasta. I borrowed the basic zucchini fettucine idea from California Bountiful and was amazed how the zucchini really taste like pasta when prepared like that and make fettucine in this recipe a  good choice.

My recipe is enough for 4 people :
Peel 4 zucchinis into fettucine with the potato peeler including the outer green. Then heat olive oil in a frying pan with some chopped garlic but don't let it burn. Add pepperoncino, some nutmeg, salt, pepper, a tiny bit turmeric, the mushrooms of your choice and the zucchini fettucine. Only fry everything for a few minutes, mix with tongues, don't fry too long or they get mushy. I had about 1/2 a cup heavy cream left over in the fridge, poured it in and sprinkled grated cheese over it. I added fresh chopped basile and oregano before serving. Voila!

We had a roasted pork loin wrapped in bacon with it but you can as well eat the fettucine as healthy vegetarian meal by itself.