Fettuccine with Zucchini and Onions
The photos are great and give you a clear understanding of what the dish looks like. Not every recipe has a photo. I would say that probably every three or four pages shares photographic images. Usually, I would be disappointed but these are pasta dishes and don't vary in appearance as much as other food.
I should have timed the cooking of this dish from start to finish. I do know it went quickly. Boil, slice, saute, season, saute and mix together and eat, The longest period of time was waiting for the water to boil. It was certainly done within the thirty minutes. Of course, this is a simple dish. I am waiting to see how the time saving feature works for more complicated recipes. I don't remember running into a problem, the first time around.
Fettuccine with Zucchini and Onions (adapted)
1 large sweet yellow onion
2 tablespoons butter
2 tablespoons olive oil
salt and pepper to taste
2 medium-large zucchini
1 pound fettuccine
1/2 cup Parmigiano-Reggiono
Cook pasta according to package directions. Cook until al dente.
Peel onion and slice in thin pieces. Cut slices in half.
Put margarine and olive oil in a large skillet. Add the onions. Place over medium-high heat. Sprinkle with salt and saute until onions turn golden. (6 - 8 minutes)
Add pasta, mix together. Sprinkle Parmesan over dish.
Eat and enjoy.
I bet you want to see what the other ladies made so check out Kayte, Margaret, Peggy, Glennis
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