Garden Fettuccine

Course : Italian
Serves: 4
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1 cup onion -- finely chopped
2 cloves garlic
2 tablespoons olive oil
3 cups tomatoes -- chopped
2 teaspoons dried basil
1 medium zucchini -- diced
1/2 pound fettuccine
1 cup parmesan cheese
1 tablespoon fresh basil

Preparation / Directions:

In large skillet on medium heat, cook onion and garlic in oil until softened, about 5 minutes. Add tomatoes and basil and simmer for about 10 minutes, or until slightly thickened. Add zucchini and cook for 2 minutes. In large pot of boiling water, cook fettuccine according to package directions, or until al dente (tender but firm). Drain well. Combine sauce and fettuccine until well coated; sprinkle with chopped fresh basil (if using) and cheese. Serve immediately.

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