Ingredients:

• 1/4 cup – Olive oil
• 1 – onion, chopped
• 1 – Clove garlic, minced
• 1/2 pound – zucchini, julienned
• 1 – red bell pepper, thinly sliced
• 1 – green bell pepper, sliced
• 2 – tomatoes, chopped
• 1/2 tsp – salt
• 1 pinch cayenne pepper
• 8 ounces – dry fettuccine Pasta

Method:

1. Cook pasta in a large pot of salted boiling water until al dente. Drain.
2. While the pasta is cooking, prepare the vegetables.
3. In a large skillet, heat oil over medium heat.
4. Add onions, garlic, zucchini and peppers; saute for 5 minutes.
5. Add tomatoes, salt and cayenne pepper.
6. Cook over low heat for 5 minutes, or until vegetables are crisp and tender.
7. Pour vegetables over hot pasta.