Garlic Parsley Fettuccine with Zucchini

         This is perfect fall pasta dinner, the carrots bring a wonderful sweetness too.

12 oz package of Pasta Valente Garlic Parsley Fettuccine

1/2 cup olive oil

1 small carrot grated

1 large ripe tomato chopped

4 small sliced zucchini sliced very thin

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 Romano or Parmigiana cheese