- 1/4 cup olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 pound zucchini, julienned
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, sliced
- 2 tomatoes, chopped
- 1/2 teaspoon salt
- 1 pinch cayenne pepper
- 8 ounces dry fettuccine pasta
- Cook pasta in a large pot of boiling water until al dente. Drain.
- While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
- Pour vegetables over hot pasta.