Your patronage of our
affiliate partners supports this web site. We
thank you!
Courgettes and Peppers
Buy This Art Print At AllPosters.com
Gigi’s Fettuccine with Zucchini Sauce
1 onion, chopped
1 red bell pepper, chopped
3 tablespoons finely chopped parsley
2 garlic cloves, crushed
1/2 cup olive oil
6 finely diced zucchini (about 1 1/2 pounds)
2 cups tomato sauce
2 teaspoons minced fresh basil leaves
1 bay leaf
1/2 pound lean ground beef
3 tablespoons olive oil
1 1/2 pounds fettuccine
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
In saucepan sauté onion, bell pepper, parsley and garlic in 1/2 cup olive oil
for 10 minutes. Stir in zucchini and simmer, stirring occasionally, about 5 minutes. Add
tomato sauce, basil and bay leaf and cook mixture over low heat, stirring frequently for
30 minutes.
In skillet sauté ground beef in 3 tablespoons olive oil, stirring
with fork to separate it, until meat is brown. Cook fettuccine in boiling salted water until jut tender. Drain pasta well and remove to a large
platter.
Stir browned beef into zucchini mixture, season sauce with salt and
pepper to taste, and pour over hot pasta. Serve immediately with grated Parmesan cheese. 6
servings.
Featured
Archive Recipe:
Linguine with Zucchini,
Carrots and Mixed Herb Pesto
Index - Pasta Recipe Archives
|
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}