Fettuccini with Zucchini

Recipe View 10 mins Cook the fettuccine: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining. (8-10 minutes)

Recipe View 4 mins Prepare the vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent. (3-4 minutes)

Recipe View 3 mins Add the aromatics and zucchini: Add the minced garlic and julienned zucchini to the skillet. Sauté for about 3 minutes, until the zucchini begins to soften but still retains some bite.

Recipe View 5 mins Incorporate the peppers and tomatoes: Add the sliced red and green bell peppers, chopped tomatoes, salt, and cayenne pepper (if using) to the skillet. Reduce heat to low and cook for another 5 minutes, or until the peppers are crisp-tender and the tomatoes have softened slightly.

Recipe View 1 mins Combine pasta and vegetables: Drain the cooked fettuccine and add it directly to the skillet with the vegetables. Toss to combine, adding a splash of the reserved pasta water if needed to create a light sauce that coats the pasta evenly.

Recipe View 1 mins Serve: Serve immediately, garnished with freshly grated Parmesan cheese and chiffonade basil, if desired.