Since I'm loving heirloom tomatoes right now and trying to get my fill in before they're out of season, I made this fettucine recipe to highlight their freshness. They're not cooked with the sauce, but added in at the end, to retain their structure and bursting flavor. The zucchini is incorporated into the sauce imparting mild flavor and a hearty texture.



With such a simple recipe, I think it's important to use a good quality pasta- in this case, I used fresh fettucine noodles from a local Italian deli.


Fettucine with Heirloom Tomatoes and Zucchini Cream
Serves two.

Ingredients:

• 1 tsp olive oil
• 1 small zucchini, grated finely (on a microplane grater is best)
• 1 small clove garlic, minced
• 1/2 cup white wine
• 1 Tblsp heavy cream
• 2 small heirloom tomatoes, diced
• salt and pepper
• 8 oz fresh fettucine, cooked according to directions

Method:

• Heat the oil over medium heat in a saute pan. Add garlic and cook, stirring, about 30 seconds. Add zucchini and combine. (If very finely grated, it will be in clumps- that's OK.)
• Add wine to pan and cook, stirring, until reduced by half. Add cream and salt and pepper to taste. Cook until liquid is mostly reduced.
• Turn off heat. Add cooked fettucine and tomatoes to pan and toss to mix. Remove to plate and serve immediately.