| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dutch | Veg02 | 4 | servings |
INGREDIENTS
| 6 | oz | Linguine |
| 2 | ts | Olive Oil |
| 1 | Onion; chopped | |
| 3 | Garlic Cloves; minced | |
| 3 | md | Zucchini; Quartered |
| ; Lengthwise And | ||
| ; thinly sliced | ||
| 2 | Tomatoes; seeded and diced | |
| 1 | tb | Balsamic Vinegar |
| 1/2 | ts | Salt |
| 4 | ts | Grated Parmesan Cheese |
INSTRUCTIONS
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 1/2 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.
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