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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