Fettuccine with Tofu and Zucchini

[Guest guest]

Fettuccine with Tofu and Zucchini

 

1 lb. fettuccine or other pasta

1 tbsp. unsalted butter

2 tbsps. olive oil

3/4 lb. onions, cooked, thinly sliced

4 cloves garlic, minced

3/4 lb. zucchini, cooked, cut into 1/2 inch cubes

1 tsp. basil, or 1/3 cup fresh, chopped

1/4 tsp. salt or to taste

1 lb. firm tofu, cut into 1 inch slices

1/4 cup grated Parmesan cheese

 

Cook fettuccine in boiling salted water until al

dente. Drain. Return pasta to saucepan. Toss with

butter and keep warm. Heat oil in a heavy nonstick

skillet over medium high heat. Sauté onions 2 to 3

minutes, stirring frequently. Add garlic and zucchini

and

continue to saute another 4 to 5 minutes or until

zucchini softens. Stir in basil, salt and pepper to

taste. Transfer vegetables to a platter and keep warm.

Add tofu slices to skillet and saute 4 to 5 minutes,

stirring gently, or until tofu is just cooked

throughout. Combine vegetables, tofu and pasta in a

serving bowl. Serve with Parmesan.

Serves 4.

 

 

 

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