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Fettuccini with Zucchini
Fettuccini with Zucchini
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Sautéed zucchini, bell peppers, and tomatoes in a savory blend of onions, garlic, and cayenne pepper served over hot fettuccine for a delicious and effortless dish.
Ingredients:
  • 0.25 cup olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 0.5 pound zucchini, julienned
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, sliced
  • 2 tomatoes, chopped
  • 0.5 teaspoon salt
  • 1 pinch cayenne pepper
  • 8 ounces dry fettuccine pasta
Instructions:
  • Boil pasta in a generously sized pot of hot water until perfectly cooked. Then, drain the pasta.
  • While the pasta cooks, get the veggies ready. Heat oil in a large skillet over medium heat. Cook onion, garlic, zucchini, and peppers for 5 minutes. Stir in tomatoes, salt, and cayenne pepper; simmer for an additional 5 minutes until veggies are tender-crisp.
  • Drizzle the vegetables over the steaming pasta.

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