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Garden Fettucine

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  • 1 c Onion; finely chopped
  • 2 Cloves garlic; minced
  • 2 tb Olive oil
  • 3 c Tomatoes; chopped
  • 2 ts Dried basil
  • 1 Zucchini; diced
  • 1/2 lb Fettucine
  • Parmesan cheese
  • Fresh basil


In large skillet on medium heat, cook onion and garlic in oil until softened, about 5 minutes. Add tomatoes and basil and simmer for about 10 minutes, or until slightly thickened. Add zucchini and cook for 2 minutes. In large pot of boiling water, cook fettucine according to package directions, or until al dente (tender but firm). Drain well. Combine sauce and fettucine until well coated; sprinkle with chopped fresh basil (if using) and cheese. Serve immediately.
Recipe by: Cda
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