Fettuccine with Tomatoes and Zucchini
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INGREDIENTS 6-ounces fettuccine 1 small onion, chopped 1 teaspoon dried tarragon, crushed 1 (14-1/2-ounce) can traditional-style stewed tomatoes 1 (8-ounce) can tomato sauce 1 carrot, cut into matchstick pieces 1 zucchini, cubed Chopped parsley Cook pasta according to package directions; drain. In a medium-sized skillet over medium-high heat, combine onion and tarragon. Cook 3 minutes, stirring often. Add tomatoes, tomato sauce and carrot; reduce heat to medium. Cook, uncovered, 8 minutes, stirring occasionally. Add zucchini; cover and cook 7 minutes longer or until zucchini is tender. Just before serving, spoon sauce over hot pasta; garnish with chopped parsley. Makes 4 servings