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Sautéed Zucchini Fettuccine Ⓥ

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter divided
• 1 medium yellow onion thinly sliced
• 4 medium zucchini or yellow summer squash, or a mix (about 2 pounds), ends trimmed and cut into ½-inch-thick rounds
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ cup freshly grated Parmesan cheese
• 16 oz. Barilla Fettuccine Pasta
• 1 32 oz jar Rao's Homemade Marinara Sauce

Preparation:

1. Heat the olive oil, onion and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Begin boiling water for the pasta.
2. Add the zucchini, salt, pepper, thyme, and remaining 1 tablespoon of butter. Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes.
3. While zucchini is cooking and after water has begun to boil, cook the pasta as directed and begin heating the marinara sauce.
4. Combine the zucchini with the marinara sauce and spoon on top of the pasta. Sprinkle with Parmesan.

Zucchini Fettuccine Nutrition Facts
Servings: 4
Amount per serving:
Calories:	758
Total Fat:	27 g
Saturated Fat:	7 g
Monounsaturated Fat:	5 g
Polyunsaturated Fat:	1 g
Trans Fat:	0 g
Cholesterol:	21 mg
Sodium:	1177 mg
Potassium:	1006 mg
Total Carbohydrate:	119 g
Dietary Fiber:	14 g
Sugars:	15 g
Protein:	18 g
Vitamin A:	21%
Vitamin C:	15%
Calcium:	39%
Iron:	94%