| Garden Fettucine
1 cup of Onion, finely chopped
2 Cloves garlic, minced
2 tablespoons of Olive oil
3 cups of tomatoes, chopped
2 teaspoons of dried basil
1 Zucchini, diced
1/2 pound of Fettucine
Parmesan cheese
Fresh basil |
|
In large skillet on medium heat, cook onion and garlic in oil until softened, about 5 minutes. Add tomatoes and basil and simmer for about 10 minutes, or until slightly thickened. Add zucchini and cook for 2 minutes. In large pot of boiling water, cook fettucine according to package directions, or until al dente (tender but firm). Drain well. Combine sauce and fettucine until well coated; sprinkle with chopped fresh basil (if using) and cheese. Serve immediately. Serving size 4Recipe by: Cda Converted by MM_Buster v2.0l.
|
