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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. |