Fettuccine With Vegetables in Salsa Fresca

Ingredients

• 12 lb fettuccine pasta
• 2 small zucchini
• peeled and sliced lengthwise
• 2 carrots
• peeled and sliced lengthwise
• 2 tomatoes
• peeled
• seeded
• and chopped
• 10 small black olives
• pitted and quartered
• 1 tablespoon extra virgin olive oil
• 2 teaspoons parmesan cheese
• grated
• 1 teaspoon hot red pepper
• pickeled
• minced (or red pepper flakes)
• 2 garlic cloves
• minced
• fresh ground black pepper
• to taste

Instructions

1. Cook fettucine according to package directions.
2. After about 8 minutes of boiling the pasta; add zuchinni and carrots.
3. Cook 2-4 minutes or until pasta is al dente and vegetables are tender.
4. Meanwhile, combine tomatoes, olives, cheese, red pepper, garlic, and ground pepper in a serving bowl.
5. Drain pasta and vegetables, then add to tomato mixture, tossing to coat.
6. Serve warm or at room temperature.