Fettuccini Alfredo with Bok Choy and Shiitake Mushrooms

This is a much lighter and healthier recipe than the classic version - using only one cup of heavy cream and a tablespoon of butter. Most recipes use a whole stick. The kids at first were skeptical of the veggies, but we all ended up loving the flavor combination. You can substitute gluten-free pasta or zucchini noodles.

- One pound of fettuccini (we used fresh)
- 10 ounces of shiitake mushrooms
- large bunch of bok choy sliced into ribbons, finely shopping thick stems
- 1 one shallot chopped
- 1 cup of heavy cream
- 1 TBSP butter
- 1 TBSP parsley for garnish
- parmesan cheese

Bring a large pot of water to a boil. In a large Sauté pan, add one tablespoon of olive oil. Add shallot. Stir then add shiitakes and bok choy. Season with salt and pepper. Once greens are tender and wilted and mushrooms golden brown, add heavy cream. After cream boils, reduce heat and allow to thicken. Before draining pasta, reserve a half a cup of pasta liquid. Add the drained pasta to the saute pan. Gently combine and add parsley and sprinkling of parmesan cheese.