"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Low Fat Fettucine with Zucchini-Mushroom Topping Recipe

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This recipe for Low Fat Fettucine with Zucchini-Mushroom Topping, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Thursday, July 24, 2008


10oz spinach fettucine
1 middle-sized zucchini
5oz mushrooms
1 small purple onion
1 clove garlic
2 fresh tomatoes
1 tbsp. virgin olive oil
1 tbsp. honey
1/2 cup mozarella cheese
Oregano, basil, pepper, salt of your choice

Stir-fry onions and garlic in pan with olive oil briefly.
Add diced or blended tomatoes.
Simmer for 20 minutes on low flame. Add honey and spices of your choice.
Slice zuchini, mushrooms and cheese. Add them to tomatoes and keep simmering until zucchini is al dente.
Cook fettuccine in boiling water for 8 minutes. Drain and top with the sauce.

Makes 2 servings.




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