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    You are in: Home / Recipes / Olives, Tomatoes, and Zucchini Red Sauce over Fettuccini Recipe
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    Olives, Tomatoes, and Zucchini Red Sauce over Fettuccini

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    Sharon123's Note:

    A wonderful way to use zucchini and tomatoes! It's great to sit around the table and eat good food, made with love! Feel free to use yellow squash instead or with the zucchini! Adapted fromKatie Brown Entertains cookbook. Always stir in fresh herbs at the end because they will brown if cooked for too long.

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    Units: US | Metric


    1. 1
    2. 2
      Over medium heat, cook the onion and garlic until soft, about 4 minutes.
    3. 3
      Add the canned tomatoes with juice, dried parsley, and dried basil and cook 10 minutes more.
    4. 4
      Puree the sauce using a food processor or blender, and return to heat.
    5. 5
      Add the wine, fresh tomatoes, and zucchini and simmer 10 minutes.
    6. 6
      Stir in olives, fresh parsley and fresh basil.
    7. 7
      Season with 1 1/2 teaspoons salt and 1/2 teaspoons pepper. If sauce is too thick, add a little water to thin it out a bit.
    8. 8
    9. 9
      Boil about 4 cups of water with 1 tbls. salt.
    10. 10
      Add the fettuccini and cook as directed on the package(about 10 inutes).
    11. 11
      Drain the noodles, toss lightly in about 1 cup of the sauce, then top with remaining sauce.
    12. 12
      Garnish with parsley sprigs and Parmesan cheese.

    Ratings & Reviews:

    • on November 07, 2010


      What a fabulous way to useupgarden veggies and such a light lovely sauce. This is a definite keeper even through the fall and winter as I froze so much of our summer garden veggies. Served over whole wheat pasta, saved half for the freezer :-). We sprinkled parm.reggiano cheese over top of the platter so it could take a moment to melt into the sauce. Fabulous! Made for Sharon 123.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2010


      Great recipe, best tomato based pasta sauce I've come across!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2009


      Great sauce which we all enjoyed over whole-wheat fettuccine. I altered the amounts of the vegetables slightly and used Italian seasoning instead of the basil and parsley with great results. We used only one box of fettuccine so we are able to freeze the remaining sauce for another day. Thanks for sharing this keeper!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Olives, Tomatoes, and Zucchini Red Sauce over Fettuccini

    Serving Size: 1 (299 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 323.7
    Calories from Fat 37
    Total Fat 4.1 g
    Saturated Fat 0.5 g
    Cholesterol 64.4 mg
    Sodium 256.1 mg
    Total Carbohydrate 58.1 g
    Dietary Fiber 2.7 g
    Sugars 4.6 g
    Protein 11.9 g

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