Tomato and Zucchini Fettuccine

Chop onion into a large dice. Slice zucchini and yellow squash into 1/4 inch medallions (may have to cut some of the squash medallions in half on larger end). In large skillet over medium heat, saute onion in olive oil. When almost translucent, add zucchini and water, cover and cook approximately. 5 minutes. Add yellow squash, garlic, and dried Italian seasoning. Cook until squash and zucchini are desired tenderness. Add both cans of tomatoes and continue cooking until heated through. Add cooked fettucine and toss to blend. Sprinkle with Parmesan before serving.
Shared by Catlyn

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