Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 6
Ingredients
1 lb. fettuccine or other pasta
1 Tbsp. unsalted butter
2 Tbsps. olive oil
3/4 lb. onionscooked, thinly sliced
4 cloves garlic, minced
3/4 lb. zucchinicooked, cut into 1/2 inch cubes
1 tsp. basil, or 1/3 cup fresh, chopped
1/4 tsp. salt (optional), or to taste
1 lb. firm tofu, cut into 1 inch slices
1/4 cup grated Parmesan cheese
Instructions
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 2-3 minutes, stirring frequently. Add garlic and zucchini and continue to sauté another 4-5 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 sauté 4-5 minutes, stirring gently, or until tofu is just cooked throughout. Combine vegetables, tofu and pasta in a serving bowl. Serve with Parmesan.
