Garlic Parsley Fettuccine with Zucchini

Garlic parsley fettuccine with zucchini on a blue caskata plate

    This is the perfect summer pasta dinner.  The carrots bring a wonderful sweetness too.

12 oz package Valente Market Garlic Parsley Fettuccine

1/2 cup olive oil              

1 small carrot, grated

1 large ripe tomato, chopped

4 small zucchini sliced very thinly

Salt and pepper to taste

Grated Parmigiana cheese

In a large skillet sauté grated carrot and tomato in olive oil until very tender (about 10 minutes) on medium heat. Add zucchini and continue to cook another 5 minutes. Add 1/2 teaspoon of salt to flavor the zucchini. Cook pasta in boiling water following package directions, about 4-5 minutes. Drain pasta reserving 1/2 cup cooking liquid. Toss pasta with vegetables and cooking liquid. Season with salt and pepper.
Grate fresh Parmigiana cheese on top