10 Minute Fettuccine

14.5 ounce can no-salt-added diced tomatoes, undrained

2 cups fat free, low-sodium chicken broth

2 pepperoncini (Tuscan peppers), stemmed, seeded, and minced, or 1 tbsp white wine vinegar (peppers preferred

2 medium garlic cloves, minced, or 1 tsp bottle minced garlic

1 tsp sugar

1/4 tsp salt

1/8 tsp pepper (optional)

8-9 ounces fresh fettuccine

6-8 ounces sliced or coarsely chopped fresh mushrooms (optional)

2 large zucchini, grated

3 tbsps chopped fresh basil, or tbsp dried, crumbled

1tbsp plus 1 tsp shredded or grated Parmesan or Romano cheese

Heat a large, deep skillet over high heat. Put the undrained tomatoes, broth, pepperoncini, garlic, sugar, salt, and pepper in the skillet; stir. Bring to a simmer. Gently stir in the pasta, mushrooms, and zucchini; cook for 2 minutes, stirring occasionally. Reduce the heat to medium-high. Stir gently; cook for 2 minutes, or until tender. (The pasta will become gummy if overcooked.) Stir in basil.

To serve, spoon the pasta and sauce into bowls; sprinkle with cheese.

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