BCL - Fettuccini with Zucchini Best Family Recipes

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Fettuccini with Zucchini

"Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes."

Ingredients :

1/4 cup olive oil
1 onion, chopped
1 clove garlic, minced
1/2 pound zucchini, julienned
1 red bell pepper, thinly sliced
1 green bell pepper, sliced
2 tomatoes, chopped
1/2 teaspoon salt
1 pinch cayenne pepper
8 ounces dry fettuccine pasta

Instructions :

Prep :	Cook : 5M	Ready in :

Cook pasta in a large pot of boiling water until al dente. Drain.
While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
Pour vegetables over hot pasta.

Notes :

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