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.