Yield: 8 servings
Measure | Ingredient |
---|---|
⅛ cup | STAR Olive Oil |
1 small | Zucchini, sliced (~1 cup) |
1 cup | Cut-up plum tomatoes |
2 tablespoons | Fresh basil OR |
1 teaspoon | Dried basil |
2 \N | Garlic cloves, minced |
1 cup | Chicken broth |
1 can | PRECIOUS Ricotta Cheese |
8 ounces | PRECIOUS Mozzarella Cheese, shredded |
½ cup | Sliced ripe olives (opt) |
1 pounds | Hot cooked fettuccine |
In a large saucepan over medium heat, heat oil; add zucchini, tomatoes, basil and garlic and cook until tender-crisp, stirring often. Add broth; stir in ricotta and mozzarella cheese and heat until cheese is melted. Add olives. Toss with fettuccine.
Submitted By MICHAEL ORCHEKOWSKI On 10-24-94