Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 6 | cloves garlic -- minced |
4 TB olive oil
2 lg onions -- sliced
2 md carrots -- sliced
2 md zucchini -- sliced
3 c chicken stock
28 oz tomatoes, canned -- with
: juice
¼ ts red pepper flakes
½ cn fettucine -- uncooked
1 ts thyme
1 ts basil
½ ts salt
In dutch oven, heat olive oil and saute onions and garlic. Add carrots and zucchini and cook covered 8-10 minutes on low. Add stock, tomatoes, pepper flakes and simmer ½ hour. Stir in seasonings and pasta, return to a low boil and cook 10-12 minutes, until pasta is done.
Recipe By : Nathalie Dupree