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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1/4 cup olive oil |
1 onion, chopped |
1 clove garlic, minced |
1/2 pound zucchini, julienned |
1 red bell pepper, thinly sliced |
1 green bell pepper, sliced |
2 tomatoes, chopped |
1/2 teaspoon salt |
1 pinch cayenne pepper |
8 ounces dry fettuccine pasta |
Directions:
1. Cook pasta in a large pot of boiling water until al dente. Drain.
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.
3. Pour vegetables over hot pasta.
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