Linguine riviera

Yield: 4 servings

Measure Ingredient
6 ounces Linguine
2 teaspoons Olive Oil
1 \N Onion; chopped
3 \N Garlic Cloves; minced
3 mediums Zucchini; Quartered
\N \N ; Lengthwise And
\N \N ; thinly sliced
2 \N Tomatoes; seeded and diced
1 tablespoon Balsamic Vinegar
½ teaspoon Salt
4 teaspoons Grated Parmesan Cheese

1. Cook the linguine according to package directions and drain.

2. In a large non-stick saucepan or Dutch Oven, heat the oil. Saute the onion and garlic until softened, about 3 minutes. Stir in the zucchini and saute until softened, about 3 minutes.

3. Stir in the tomatoes, vinegar and salt; cook, stirring as needed, until the sauce thickens slightly, about 5 minutes. Stir in the linguine; cook, tossing constantly, until heated through, 2-3 minutes. Serve, topped with cheese.

POINTS per serving: 4

NOTES : Fresh basil is a nice addition to this recipe. Add ½ cup of minced fresh leaves or 1-2 TBS dried when you stir in the linguine.

Recipe by: Sarah, Duchess of York Converted by MM_Buster v2.0l.

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