Lunch: Garden-Fresh Fettuccine Recipe

Ingredients

1 package (16 ounces) fettuccine
1 large zucchini, julienned
2 medium green peppers or sweet red peppers, cut into strips
2 medium onions, chopped
2 tablespoons canola oil
5 garlic cloves, minced
4 medium tomatoes, peeled, seeded and chopped
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/3 cup shredded Parmesan cheese

Instructions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the zucchini, peppers and onions in oil until tender. Add garlic; cook 1 minute longer.
Add the tomatoes, salt, pepper and pepper flakes; saute 4-5 minutes. Drain pasta. Transfer to a large bowl; add vegetable mixture and toss to coat. Sprinkle with cheese.

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