| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Main dish, Vegetables, Pasta |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Small zucchini |
| 2 |
|
Red peppers |
| 1/2 |
c |
Olive oil |
| 2 |
|
Onions, chopped |
| 2 |
|
Garlic cloves, minced |
| 4 |
|
Tomatoes, seeded & chopped |
|
|
Or 1 – 16oz can tomatoes |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Dried red pepper flakes |
| 1 |
lb |
Fettucine |
INSTRUCTIONS
Trim the ends of the zucchini and slice into long julienne strips. Cut the
peppers into strips. Heat the olive oil in a large skillet and saute the
onions, garlic, zucchini, and peppers for 5 minutes. Add the tomatoes,
salt, and red pepper flakes and cook over low heat for another 5-10
minutes. Serve over cooked fettucine.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”