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The Recipe File
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Pasta, Seafood and Eggs:
Summer Bounty Pasta

from Above & Beyond Parsley...
Food for the Senses



INGREDIENTS:
12 ounces fettuccine, cooked
2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped
2 small zucchini, cubed
1/2 green or red bell pepper, chopped
1 (10-ounce) can chopped tomatoes and green chilies, with liquid
1/2 cup chopped fresh basil or 2 tablespoons dried
1/2 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
TO PREPARE:

Heat olive oil in a large skillet.  Add garlic and onion and cook until translucent.  Add zucchini and peppers and stir over medium-high heat until tender-crisp, about 2 minutes.  Add tomatoes and green chilies, basil and parsley.  Stir frequently until hot.

In a heated serving bowl, toss fettuccine with vegetables.  Sprinkle with Parmesan cheese and serve immediately.

Note:  For a spicier version, pass crushed red pepper flakes to sprinkle over each serving.

SERVES 4 to 6


Copyright 1992 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.

To purchase copies of Above & Beyond Parsley, call the Junior League of Kansas City, Missouri at (816) 444-2112 from 8:30am-4:30pm M-F Central time.

The Junior League of Kansas City, Missouri, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Above & Beyond Parsley, are returned to the community.
 

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