1.In a large saucepan of boiling salted water, cook fettuccine following packet instructions. Drain, reserving ¼ cup cooking liquid. Return pasta to pan.
3.Return to saucepan over medium heat. Add zucchini mixture and reserved pasta water. Cook for 1-2 minutes until liquid has evaporated and mixture is well combined.
4.Gently fold salmon through. Season to taste. Serve with grated fresh parmesan, if desired.
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We collect and use data about how you use our sites to improve your experience, analyse site performance and provide you with relevant ads. To help you better understand how we do this, we've introduced a new Cookie, Tracking and Targeting Policy, effective 2 April 2026. Follow the above link to find out more or to opt-out of targeted ads