Prep/Total Time: 30 min.
Updated: Aug. 11, 2023
8 ounces uncooked fettuccine2 tablespoons olive oil3 shallots, thinly sliced1 medium zucchini, halved and thinly sliced2 medium tomatoes, seeded and chopped3 ounces thinly sliced hard salami, julienned1/2 cup tomato sauce or 1 tablespoon tomato paste1/2 cup heavy whipping cream1/2 cup grated Parmesan cheese1/4 cup toasted pine nuts1/4 cup minced fresh basil
Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, heat oil over medium heat. Add shallots; cook and stir until tender. Add zucchini, tomatoes and salami. Cook until zucchini is tender. Stir in tomato sauce and cream. Bring to a boil. Reduce heat; cook and stir until slightly thickened. Remove from heat; stir in cheese, half the pine nuts and half the basil. Drain fettuccine; add to Dutch oven. Toss to coat. Sprinkle with remaining 2 tablespoons pine nuts and basil. Serve immediately.
1 cup: 586 calories, 34g fat (12g saturated fat), 63mg cholesterol, 779mg sodium, 54g carbohydrate (7g sugars, 5g fiber), 21g protein.