A delightful pasta dish combining the richness of salmon with the freshness of zucchini and a creamy sauce.
Cook the fettuccine in a large pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency later.
In a large skillet, melt the butter over medium heat and sauté the diced onion and sliced zucchini until tender.
Cut the zucchini into even slices for uniform cooking.
Sprinkle the flour over the vegetables and stir to coat evenly.
Ensure the flour is fully incorporated to avoid lumps in the sauce.
Gradually add the cream, stirring constantly, and bring the mixture to a gentle boil.
Stir continuously to prevent the cream from scorching.
Add the salmon, diced tomato, parsley, basil, oregano, salt, and pepper to the skillet and cook until the salmon is just cooked through.
Break the salmon into chunks as it cooks for even distribution.
Combine the cooked fettuccine with the sauce in the skillet, tossing to coat evenly.
Add reserved pasta water if the sauce is too thick.
Serve the pasta hot, garnished with additional parsley if desired.
Warm plates before serving to keep the pasta hot longer.
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