Cutting up veggies for this recipe? Set aside some extras for lunch tomorrow…enjoy with a dipping cup of ranch salad dressing.
12-oz. pkg. fettuccine pasta, uncooked
1/2 c. creamy Italian salad dressing
1 c. broccoli flowerets, cut into bite-size pieces
1 c. zucchini, sliced
1 c. red pepper, thinly sliced
1/2 c. onion, chopped
1/2 t. dried basil
1/2 c. butter
2 tomatoes, chopped
1/2 c. sliced mushrooms
Garnish: grated Parmesan cheese
Cook pasta according to package directions; drain. Toss warm pasta with salad dressing; stir to coat and set aside. Meanwhile, in a skillet over medium heat, cook broccoli, zucchini, pepper, onion and basil in butter until tender. Stir in tomatoes and mushrooms; cook just until heated through. Toss vegetable mixture with pasta mixture. Garnish with cheese. Serves 6.
Create a cozy Italian restaurant feel for dinner. Toss a red & white checked tablecloth over the table, light drip candles in empty bottles and add a basket of warm garlic bread. Just like Mamma Leoni’s!