From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 12 ounces fettuccine, cooked
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 small zucchini, cubed
  • 1/2 green or red bell pepper, chopped
  • 1 (10-ounce) can chopped tomatoes and green chilies, with liquid
  • 1/2 cup chopped fresh basil or 2 tablespoons dried
  • 1/2 cup chopped fresh parsley
  • 1/2 cup freshly grated Parmesan cheese

Heat olive oil in a large skillet.  Add garlic and onion and cook until translucent.  Add zucchini and peppers and stir over medium-high heat until tender-crisp, about 2 minutes.  Add tomatoes and green chilies, basil and parsley.  Stir frequently until hot.

In a heated serving bowl, toss fettuccine with vegetables.  Sprinkle with Parmesan cheese and serve immediately.

For a spicier version, pass crushed red pepper flakes to sprinkle over each serving.

SERVES: 4 - 6

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