INGREDIENTS:
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 - 6
- 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
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 - 6
