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Summer Bounty Pasta

Summer Bounty Pasta
from Above & Beyond Parsley...
Food for the Senses


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INGREDIENTS:
12 ounces fettuccine, cooked
2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped
2 small zucchini, cubed
1/2 green or red bell pepper, chopped
1 (10-ounce) can chopped tomatoes and green chilies, with liquid
1/2 cup chopped fresh basil or 2 tablespoons dried
1/2 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
TO PREPARE:
Heat olive oil in a large skillet. Add garlic and onion and cook until translucent. Add zucchini and peppers and stir over medium-high heat until tender-crisp, about 2 minutes. Add tomatoes and green chilies, basil and parsley. Stir frequently until hot.

In a heated serving bowl, toss fettuccine with vegetables. Sprinkle with Parmesan cheese and serve immediately.

Note: For a spicier version, pass crushed red pepper flakes to sprinkle over each serving.

SERVES 4 to 6



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Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights reserved.