Zucchini Fettuccine
Bravo Ristorante Italiano

1 lb. fettuccine
16 oz. canned tomato
1/2 onion, chopped
4 slices pancetta, chopped
1 zucchini, chopped
6 basil leaves
2 oz. white wine
salt and pepper to taste

In a boiling pan, cook the fettuccine, at the same time in another pan, saute the onion for 2 to 3 minutes. At this time, add the wine and let evaporate. Add the tomato, salt and pepper and cook 10 to 15 minutes. Drain the pasta mix with the sauce and serve immediately.