Zucchini Fettuccine with Sweet Butter

Zucchini Fettuccine with Sweet Butter

1 1/2 lbs small zucchini (about 6), ends trimmed, halved lengthwise

1 1/4 tsp fine sea salt

2 tbsp heavy whipping cream

2 tbsp unsalted butter

1/4 tsp fresh lemon juice

freshly ground black pepper

1. Lay zucchini halves cut side down. With a very sharp knife, slice lengthwise slightly less than 1/8" thick. In a colander, combine with 1 tsp of the salt and toss. Set aside to drain for 15 minutes. Meanwhile, bring large saucepan of water to a boil; place large bowl of ice water near the stove.

2. Add zucchini to boiling water and blanch for 1 minute. Drain and plunge into ice bath. Drain again and pat dry with a towel.

3. Place a large pan over low heat; add cream and butter. When butter melts add zucchini and cook, stirring occasionally, until sauce thickens and coats zucchini, about 2 minutes. Stir in lemon juice, remaining salt and freshly ground pepper. Serve immediately.

Serves 4.

Analysis per serving: 116 calories, 6g protein, 9g fat (5g saturated), 2g fiber, 5g carbohydrate, 10 mg sodium

Article and Recipe from Energy Times Magazine:

Reprinted with permission from The Low-Carb Gourmet by Brigit Binns (Ten Speed Press, a division of the Crown Publishing Group, www.randomhouse.com/crown/tenspeed)