Garden fettuccine

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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