Heat oil in a 12" saute pan over med-hi heat. Add zucchini, salt & pepper, and saute quickly until a rich, dark golden brown. Remove with a slotted spoon and set aside. Add onion and saute until golden over med-hi heat. Stir in herbs, chile, and garlic. Cook another minute.
Add tomatoes, sauteing one min over med-hi heat, stirring all the time to protect from burning. Now stir in the cream, keeping heat to med-hi, and boil until sauce is reduced by 1/3. Stir often to blend in any bits sticking to the bottom of the pan.
Fold in pasta and zuccini and toss over med heat for 1-2 min, or until sauce cloaks the noodles. Toss in the Parmigiano, taste for seasoning. Turn into a bowl and serve.
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 248 (86%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 91mg||28 %|
|Sodium 372mg||13 %|
|Potassium 56.9mg||1 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.9g|
|Protein 8.6g||12 %|
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Calories per serving: 287
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