Fettuccini with Zucchini Chef John Recipes

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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."

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

Instructions :

Prep :	Cook : 5M	Ready in :

• Cook pasta in a large pot of boiling water until al dente. Drain.
• 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.
• Pour vegetables over hot pasta.

Notes :

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