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.