Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Onion; finely chopped |
| 2 \N | Cloves garlic; minced |
| 2 tablespoons | Olive oil |
| 3 cups | Tomatoes; chopped |
| 2 teaspoons | Dried basil |
| 1 \N | Zucchini; diced |
| ½ pounds | Fettuccine |
| \N \N | Parmesan cheese |
| \N \N | 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 fettuccine according to package directions, or until al dente (tender but firm). Drain well. Combine sauce and fettuccine until well coated; sprinkle with chopped fresh basil (if using) and cheese. Serve immediately.
Per serving: 114 Calories (kcal); 7g Total Fat; (53% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates
Recipe by: Cda
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