225 g fettuccini pasta 8 oz
25 ml olive oil 2 tbsp
1 garlic clove, minced
1 medium zucchini, shredded
4 medium tomatoes, seeded & chopped
10 ml dried basil 2 tsp
1 ml sugar 1/4 tsp
1 ml each salt & pepper 1/5 tsp
50 ml fresh parsley, chopped 1/4 cup
25 ml parmesan cheese, grated 2 tbsp
Cook fettuccine according to package directions; drain.
Meanwhile, in a skillet; heat oil over medium heat, saute garlic and zucchini for 3 minutes until softened. Stir in tomatoes, basil, sugar, salt and pepper; cook for 3 to 4 minutes.
Toss with cooked pasta, parsley and cheese. Serve with extra parmesan cheese.
Serves 4