Garden Fettuccine

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Garden Fettuccine
1 can (8 ounces) low-sodium tomato sauce
1/2 cup of water
1 medium yellow onion, thinly sliced (1 cup)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 medium zucchini, (cut lengthwise into 2-inch strips, approx. 1/4 inch thick)
8 ounces fettuccine pasta
Fresh thyme sprigs for garnish
Parmesan cheese

1. In a large skillet, combine tomato sauce and water. Cook over medium heat for
    2 minutes. Add onion, pepper, and thyme. Reduce heat to low and cover. Simmer
    until onion is tender for about 5 minutes.

2. Add zucchini to skillet and cook, stir frequently until zucchini is crisp-tender, about
    5 minutes.

3. While sauce is cooking, cook fettuccine according to package directions, but do not
    add salt, instead add 1/2 teaspoon of olive oil or grapeseed oil to keep it from sticking.

4. Drain fettuccine and divide among serving bowls. Spoon the sauce evenly over
    fettuccine; sprinkle with parmesan cheese and garnish with sprigs of fresh thyme.
    Serve immediately. (Serves 4)

Variation - This dish is a great way to use up leftover vegetables or meat. You can sub-
            stitute the zucchini with 2 cups of other vegetables such as broccoli, cauli-
            flower flowerets, or red bell pepper strips. Or, for a heartier dish, add 1 cup
            diced cooked chicken, or diced cooked turkey breast to the tomato sauce
            mixture in step 2.