Porcini Mushroom Sauce
In a non-stick pan, heat the oil and the minced garlic clove.
Then add the cleaned mushrooms by scraping and rubbing them with a damp cloth.
Cook for a few minutes on high heat, stir, add the cream, and season with salt, sprinkle pepper, and finely chopped parsley, leaving cook at low heat for another 5 minutes and then remove from heat and set aside.
In another non-stick pan fry Zucchini Spaghetti with butter, after almost 10 minutes add the Porcini Mushroom Sauce, mix all and place on the dish, and add the grated Parmigiano Reggiano Cheese.