Fettuccine with Zucchini
Source of Recipe
Adapted recipe clipped from the "San Jose Mercury News"
* Exported from MasterCook *
Fettuccine with Zucchini
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound small firm zucchini
2 sweet red peppers -- peeled
1/2 cup olive oil
2 onions -- chopped
2 garlic cloves -- minced
4 tomatoes -- peeled, seeded
-- and chopped
or
1 can tomatoes in puree
-- (16 oz)
1/2 teaspoon salt
1/8 teaspoon dried red peppers -- crumbled
1 pound fettuccine
2 fresh basil leaves -- finely cut
Trim the ends from the zucchini and slice them into julienne
strips. Cut the peppers into strips.
Heat the olive oil in a skillet and saute the onions, garlic, zucchini, and peppers for 5 minutes, stirring occasionally. Add the tomatoes, salt and dried red peppers, and cook over very low heat for another 5 to 10 minutes.
Cook the fettuccine. While the pasta is cooking, add the basil leaves to sauce and cook for about 2 minutes. Drain and pour the sauce over the hot pasta.
Serves 4 to 6.
Source: Adapted recipe clipped from the "San Jose Mercury News" newspaper.
Judi's notes: I love this dish because it is so simple and very quick to prepare. It is great in the summer when zucchini is so abundant and fresh tomatoes are available. Serve with a nice Zinfandel, a tossed green salad, and crusty French bread. A piece of fresh fruit or sorbet is all that is needed to complete the meal.
MC format by Judi Mae Phelps (judimae@earthlink.net)
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with plenty of freshly grated Parmesan cheese. Buy the best cheese you can afford, it is well worth it.
|
|
member logon
