Fresh Vegetables With Fettuccine - cooking recipe

Ingredients

1 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
3/4 lb. mushrooms, thin sliced
3 lb. pear-shaped tomatoes, thinly sliced
2 Tbsp. chopped fresh basil leaves
1 lb. dry eggless fettuccine
1/2 lb. carrots, thin sliced
3/4 lb. squash, thin sliced
3/4 lb. zucchini, thin sliced
1/4 c. grated Parmesan cheese
1/4 c. thin strips lean Prosciutto

Preparation

Heat oil in a 4 to 5-quart pan over medium heat.
Add onion and cook, stirring occasionally, until soft (about 7 minutes). Add garlic and mushrooms.
Cook, stirring, until all liquid has evaporated (about 5 minutes).
Add tomatoes and basil.
Continue to cook until mixture is thickened (about 10 more minutes), stirring occasionally.