FETTUCCINE WITH VEGETABLES IN SALSA FRESCA

1/2 pound fettuccine, uncooked
2 small zucchini, sliced lengthwise, paper-thin*
2 carrots, sliced lengthwise, paper-thin
FOR THE SALSA FRESCA:
2 tomatoes, peeled, seeded and chopped
10 small black olives, pitted and quartered
1 tablespoon extra-virgin olive oil
2 teaspoons grated Parmesan cheese
1 teaspoon minced pickled hot red pepper
1 garlic clove, minced
freshly ground pepper, to taste

Cook the fettuccine according to package directions.

After about 8 minutes, add the zucchini and carrots; cook until the pasta is al dente and the vegetables are tender, 2 to 4 minutes longer.

Meanwhile, combine the tomatoes, olives, oil, cheese, red pepper, garlic and ground pepper in a serving bowl.

Drain the pasta and vegetables, then add to the sauce, tossing to coat.

Serve warm or at room temperature.

*To cut zucchini and carrots into paper-thin slices, run a vegetable peeler down the length of them.

Serves 4

Per serving: 255 calories; 7 grams total fat (1 gram saturated fat); 41 milligrams cholesterol; 124 milligrams sodium; 42 grams carbohydrates; 4 grams dietary fiber; 9 grams protein -- From Weight Watchers International

Source: Weight Watchers Simply the Best Italian