Linguini with Zucchini-Basil Sauce

Prep Time: 10-15 minutes Cooking Time: 25-40 minutes Yield: 4 servings

12. oz. dried Linguine
2 tsp. Olive oil
3 small zucchini (cut into ½" cubes)
1 red and 1 yellow bell pepper ( My husband hates pepper so sometimes I substitute ¼ C. sundries tomatoes or 1 can of chopped tomatoes.)
1 lg. onion, chopped
3 garlic cloves or 1 tsp. minced garlic
½ cup chopped fresh basil (don't substitute on this, it won't taste as good)
½ tsp. each, dried rosemary and thyme
1 C. fat-free chicken broth
¼ tsp. Salt
¼ tsp. Pepper ( you can go 1/8 but I like more)
½ C. fresh grated Parmesan cheese (2.5 oz.

1. Cook linguine according to package. Drain and place in large bowl.
2. While linguine is cooking or cooling, warm the oil in a large pan (Teflon coated).
3. To the oil add the zucchini, onion, peppers and garlic, cook and stir occasionally until all ingredients are soft.
4. Add the basil, thyme and rosemary.
5. Cook for about 10 minutes until well blended stirring occasionally.
6. Stir in the broth, salt and pepper.
7. Reduce the heat to medium to medium low and simmer for about 15-20 minutes or sauce starts to thicken.
8. Spoon the sauce over pasta and toss to blend. Sprinkle with parmesan.

About 12 g. of fat, 15 mg. Cholesterol, 5 g fiber, 20 g. of protein 80 g. carbohydrates, 739 mg. Of sodium ( you can reduce this by cutting salt to an 1/8 tsp or out completely. Also, don’t add salt to pasta.)