Ingredients
- 3 Ounces Fettucini Use any long pasta you like
- 2 Medium Zucchini Enough to make 4 cups of “pasta”
- 3 Ounces Thin Sliced Salami
- 3 Cloves Garlic Finely chopped
- 1/2 Tblsp. Olive Oil
- 1/3 Cup Cream
- 1/3 Cup Fat Free half & Half
- Freshly Ground Black Pepper To Taste
- Parmesan Cheese Optional
Servings:
Instructions
- Cook the pasta in salted boiling water until just a minute shy of al dente. Drain and set aside. While the pasta is cooking prepare the other ingredients.
- Using a Veggetti or spiralizer, turn the zucchini into thin ribbons.
- Stack the salami slices and cut into very thin strips.
- Heat a large fry pan. Add the olive oil and swirl to coat the bottom of the pan. Combine the zucchini, salami and garlic in the pan and cook stirring occasionally 5 – 7 minutes. The zucchini should be tender, the salami should be a little frizzled, and the garlic should smell wonderful.
- Add the cream and half & half to the pan and continue to cook another 5 minutes or so. The sauce should thicken slightly.
- Add the cooked pasta and cook until the pasta is heated through and the mixture is bubbly and fragrant.
- Add the freshly ground pepper to taste and spoon into individual pasta bowls. Sprinkle with Parmesan cheese if desired, and serve.
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