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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