Monday, July 1, 2013

Recipe: Mary Anne's Fettuccini Zucchini (Vegan)

Fresh.
“Zucchini, tomatoes, garlic, herbs and spices makes a savory sauce for fettuccine. (Recipe contest entry: Mary Ann Rohm, Simi Valley, CA)”—The Garlic Lovers’ Cookbook (1980)

MARY ANN’S FETTUCCINE ZUCCHINI

3 Tbsp butter
3 Tbsp olive oil
1 medium-sized sweet red onion, chopped
4 cloves fresh garlic, sliced
1 lb zucchini, sliced
1 Tbsp parsley
¼ tsp oregano
¼ tsp sweet basil
¼ tsp thyme
1/8 tsp marjoram
1/8 tsp coarsely ground black pepper
1/8 tsp ground red pepper
1 tsp lemon juice
2 fresh tomatoes, chopped
1 lb fettuccine, cooked in salted boiling water until al dente, drained
¼ C shredded Parmesan cheese

Melt butter with olive oil in heavy saucepan over medium heat, add onion and garlic, and sauté 5 minutes. Add zucchini and sauté 10 minutes. Add parsley, oregano, basil, thyme, marjoram, black pepper, and red pepper, and continue to sauté until zucchini is almost tender. Add lemon juice and tomatoes, and simmer. Toss drained fettuccine with sauce mixture, top with Parmesan cheese, and serve at once.

2 comments:

  1. I make something like this...but while zucchini is pretty much available year round and tomatoes (hones to goodness ripe tomatoes) are not, I usually use a can of Hunts diced tomatoes. Besides - they're already peeled as well as diced.

    Not petite diced - they're almost mushed. If I want mushed - or almost mushed - I'll use the crushed (another word for mushed) tomatoes.

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    1. Sorry for the delay in getting this published suek. You were in the spam folder again.

      It's odd that you have year round zucchini but not tomatoes, isn't it?

      Delete

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