Serves: 4
Total Calories: 490

1 zucchini, cut into 1/4-inch slices
2 tablespoons olive oil
1 small onion, peeled and finely diced
2 medium cloves garlic, peeled and minced
3/4 cup whipping cream
3/4 cup slivered fresh basil (or 1/2 cup pesto)
2 tablespoons minced parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 ounces fettuccine noodles, cooked according to package directions
1/2 cup freshly grated Parmesan cheese

Stack the zucchini slices, a few at a time, and cut into 1/4-inch sticks. Set aside. Heat the olive oil in a heavy frying pan over medium-low heat; add the onion and garlic and sauté slowly for 5 minutes. Add the zucchini sticks; turn the heat up to medium and continue to sauté for 5 minutes. Add the whipping cream, basil, parsley, salt and pepper; turn the heat up to medium-high and slowly boil for 1-2 minutes. The sauce will have thickened at this point. Remove from heat. Drain the fettuccine through a colander and put back into the hot pan. Pour the sauce over the fettuccine; add the parmesan cheese and stir to coat the noodles. Serve the fettuccine immediately on warm plates.

Nutritional Facts:

Serves: 4
Total Calories: 490
Calories from Fat: 265

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