| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
servings |
INGREDIENTS
| 1 |
c |
Onion; finely chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Olive oil |
| 3 |
c |
Tomatoes; chopped |
| 2 |
ts |
Dried basil |
| 1 |
|
Zucchini; diced |
| 1/2 |
lb |
Fettucine |
|
|
Parmesan cheese |
|
|
Fresh basil |
INSTRUCTIONS
In large skillet on medium heat, cook onion and garlic in oil until
softened, about 5 minutes. Add tomatoes and basil and simmer for about 10
minutes, or until slightly thickened. Add zucchini and cook for 2 minutes.
In large pot of boiling water, cook fettucine according to package
directions, or until al dente (tender but firm). Drain well. Combine sauce
and fettucine until well coated; sprinkle with chopped fresh basil (if
using) and cheese. Serve immediately.
Recipe by: Cda
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