Fettuccini with Zucchini

Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.

• Calories: 324 Calories

Ingredients

• ½ teaspoon salt
• 1 onion, chopped
• 1 clove garlic, minced
• ¼ cup olive oil
• 2 tomatoes, chopped
• 8 ounces dry fettuccine pasta
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, sliced
• 1 pinch cayenne pepper
• ½ pound zucchini, julienned

Recipe Instructions

Step 1

Cook pasta in a large pot of boiling water until al dente. Drain.

Step 2

While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.

Step 3

Pour vegetables over hot pasta.