Yield: 4 servings
|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|
|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.