Fettuccine with zucchini

Weds. 21 Feb.
This is an old James Beard recipe: The red peppers, green zukes, and white pasta are supposed to remind you of the Italian flag.
Sauté a big chopped onion in some EVOO.
Add a red pepper cut into thin strips, and a zuke (uno zucchino) cut into nice juliennes.
Add a smashed clove of garlic.
Add a small can of diced tomatoes.
And the secret ingredient: a dash of crushed red pepper.
Salt and a bit of white pepper.
Serve over fettuccine. You can grate on some romano if you want, but it really doesn't need it. Simplicity itself. The flavors are clean and individual.
We had, purely by accident, created a Lenten vegetarian meal. Our philosophy in religion is: All of the feasts, None of the fasts.