Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Fettuccine w/Zucchini




Source of Recipe


Healthy Meals in Minutes, 1995


Recipe Introduction


Click on the link below to see a color photo of this recipe.




Recipe Link: http://communities.msn.com/recipesfornoncooks/pasta.msnw

List of Ingredients




1 (8-ounce) can low-sodium tomato sauce

1/2 cup water

1 cup diced cooked chicken or turkey breast (Optional)

1 medium yellow onion, thinly sliced (about 1 cup)

1/2 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

1 medium zucchini, julienned (about 2 cups), or 2 cups of cauliflower or broccoli florets, or red bell pepper strips

8 ounces fettuccine pasta

Fresh thyme sprigs for garnish


Recipe



1. In a large skillet, combine tomato sauce with water. Cook over medium heat for 2 minutes. Add onion, thyme, and pepper. (Add diced chicken or turkey, if using.) Reduce heat to low and cover. Simmer until onion is tender, about 5 minutes.

2. Add zucchini or other vegetable to skillet and cook stirring frequently, until vegetable is crisp-tender, about 5 minutes.

3. While sauce is cooking, cook fettuccine, drain, and divide among serving bowls. Spoon sauce evenly over fettuccine. Garnish with sprigs of fresh thyme.

Serves 4
Calories 252
Fat 1 g
Cholesterol 0 mg
Sodium 346 mg