Fresh Vegetables With Fettuccine

• 1 Tbsp. olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3/4 lb. mushrooms, thin sliced
• 3 lb. pear-shaped tomatoes, thinly sliced
• 2 Tbsp. chopped fresh basil leaves
• 1 lb. dry eggless fettuccine
• 1/2 lb. carrots, thin sliced
• 3/4 lb. squash, thin sliced
• 3/4 lb. zucchini, thin sliced
• 1/4 c. grated Parmesan cheese
• 1/4 c. thin strips lean Prosciutto

1. Heat oil in a 4 to 5-quart pan over medium heat.
2. Add onion and cook, stirring occasionally, until soft (about 7 minutes). Add garlic and mushrooms.
3. Cook, stirring, until all liquid has evaporated (about 5 minutes).
4. Add tomatoes and basil.
5. Continue to cook until mixture is thickened (about 10 more minutes), stirring occasionally.

olive oil, onion, garlic, mushrooms, pearshaped tomatoes, fresh basil, eggless fettuccine, carrots, zucchini, parmesan cheese, thin strips lean prosciutto

Taken from www.cookbooks.com/Recipe-Details.aspx?id=391627 (may not work)