Garden fettucine

Yield: 4 servings

Measure Ingredient
1 cup Onion; finely chopped
2 Cloves garlic; minced
2 tablespoons Olive oil
3 cups Tomatoes; chopped
2 teaspoons Dried basil
1 Zucchini; diced
½ pounds 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.

Recipe by: Cda

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