| 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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