Preparation:
In large skillet on medium heat, cook onion and garlic in oil until softened, about 5 minutes. Add tomatoes and basil and simmer for about 10 minutes, or until slightly thickened. Add zucchini and cook for 2 minutes. In large pot of boiling water, cook fettuccine according to package directions, or until al dente (tender but firm). Drain well. Combine sauce and fettuccine until well coated; sprinkle with chopped fresh basil (if using) and cheese. Serve immediately. |
