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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