4 TB olive oil
2 lg onions — sliced
2 md carrots — sliced
6 cloves garlic — minced
2 md zucchini — sliced
3 c chicken stock
28 oz tomatoes, canned — with
: juice 1/4 ts red pepper flakes
1/2 cn fettucine — uncooked
1 ts thyme
1 ts basil
1/2 ts salt
In dutch oven, heat olive oil and saute onions and garlic. Add carrots and zucchini and cook covered 8-10 minutes on low. Add stock, tomatoes, pepper
flakes and simmer 1/2 hour. Stir in seasonings and pasta, return to a low boil and cook 10-12 minutes, until pasta is done. Recipe By : Nathalie Dupree —–