Ingredients

8 oz uncooked fettuccine
1 tb extra virgin olive oil
1/3 c finely chpd carrot
1 md onion, chopped
1 garlic clove, minced
2 md zucchini, halved lengthwise
1 and sliced
2 cn 14.5oz diced tomatoes with
1 italian style herbs
2 ts sugar
2 ts cornstarch
2 tb shredded parmesan cheese

Instructions

Cook fettuccine to desired doneness as directed on package.

Meanwhile in large nonstick skillet, heat oil over medium heat until
hot. Add carrot, onion and garlic; cook 2 minutes, stirring
occasionally. Add zucchini; cook 3 minutes, stirring occasionally.

In medium bowl, combine tomatoes, sugar and cornstarch; mix well. Add
to vegetables in skillet. Bring to a boil. Reduce heat to medium;
cook 5-8 minutes or until zucchini are crisp-tender, stirring
occasionally.

Drain fettucini; arrange on serving platter. Top with tomato mixture.
Sprinkle with cheese.