posted by Mona M 05-30-101 5:18 AM
Summer Bounty Pasta
from Above & Beyond Parsley... Food for the Senses
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 to 6
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