From Paulette Vickery's Recipe Collection
WW: FETTUCCINE WITH VEGETABLES IN UNCOOKED TOMATO SAUCE
main dish, vegetables
1/2 lb fettuccine
2 each sm zucchini sliced thin
2 each carrots, sliced thin
2 each tomatoes, peeled, chopped
1 tablespoon extra virgin olive oil
2 teaspoon parmisan cheese
1 teaspoon minced pickled hot red peppr
1 each garlic clove, minced
1 single black pepper, to taste
Cook fettuccine according to package directions. After cooking about 8 minutes, add zucchini and carrots, which have been sliced lengthwise, then sliced into paper thin slices. Cook until pasta is aldente, and vegetables are tender, 2 to 4 minutes longer. Meanwhile, combine tomatoes, olive oil, parmisan cheese, red pepper, garlic, and ground black pepper, in serving bowl. Drain pasta and vegetables, then add to sauce, tossing to coat. 5 points per serving.
Yield: 4 servings
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