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| 6 x ca. 30 g | Linguine |
| 2 Teelöffel | olive oil |
| 1 | Onion chopped |
| 3 | cloves garlic minced |
| 3 mittel | zucchini quartered |
| | Lengthwise And |
| | Thinly sliced |
| 2 | Tomatoes; seeded and diced |
| 1 Esslöffel | balsamic vinegar |
| 1/2 Teelöffel | salt |
| 4 Teelöffel | parmesan grated |
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1. Cook the linguine according to package directions and drain.
2. In a large non-stick saucepan or Dutch Oven, heat the oil. Saute the onion and garlic until softened, about 3 minutes. Stir in the zucchini and saute until softened, about 3 minutes.
3. Stir in the tomatoes, vinegar and salt; cook, stirring as needed, until the sauce thickens slightly, about 5 minutes. Stir in the linguine; cook, tossing constantly, until heated through, 2-3 minutes. Serve, topped with cheese.
Points per serving: 4
minced fresh leaves or 1-2 Tbs dried when you stir in the linguine.
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