This quick pasta dish has a fresh, light sauce that exemplifies the healthy Mediterranean diet.

Ingredients

• 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

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Cook the onion until it is translucent.
2. Add the zucchini sticks and cook for 3 - 5 minutes. Don't overcook the zucchini, they should still be crisp when done cooking.
3. Lower the heat to low and add the dill, parsley, and cream to the skillet. Heat through, but do not boil.
4. Add the salmon, salt, and pepper to the skillet and heat through.
5. 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.