This quick pasta dish has a fresh, light sauce that exemplifies the healthy Mediterranean diet.
- 1 medium onion, chopped
- 3 Tbs butter
- 3 medium zucchini, cut into 1" x 1/2" sticks
- 2 Tbs fresh dill, chopped (or 2 tsp dried dill weed)
- 1 Tbs fresh parsley, chopped
- 1 cup light cream
- 1 tsp salt
- 2 tsp black pepper, freshly ground
- 1 pound smoked Salmon (lox style), cut into strips
- 1 pound fettuccine, cooked al dente
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion until it is translucent.
- Add the zucchini sticks and cook for 3 - 5 minutes. Don't overcook the zucchini, they should still be crisp when done cooking.
- Lower the heat to low and add the dill, parsley, and cream to the skillet. Heat through, but do not boil.
- Add the salmon, salt, and pepper to the skillet and heat through.
- Place your pasta in a serving dish and pour the sauce over the fettuccine. Toss gently, coating the pasta with the sauce. Serve immediately.
Note: You may substitute another flat, ribbon style pasta for the fettuccine. I particularly like this saffron linguine from the Rossi pasta company. The taste is subtle, but compliments the flavors of the sauce. Pair this dish with a green salad and you have a light summer meal.