Servings: 6

8 ounce fettuccine pasta, uncooked and divided 8 ounce fettuccine pasta, uncooked and divided
3 tablespoons olive oil 3 tablespoons olive oil
½ cup onion, chopped ½ cup onion, chopped
1 clove garlic, minced 1 clove garlic, minced
4 cup zucchini, thinly sliced 4 cup zucchini, thinly sliced
3 tomatoes, chopped 3 tomatoes, chopped
8 ounce mozzarella cheese, cubed 8 ounce mozzarella cheese, cubed
½ teaspoons dried oregano ½ teaspoons dried oregano
1 teaspoons salt 1 teaspoons salt
¼ cup sliced black olives ¼ cup sliced black olives
grated parmesan cheese grated parmesan cheese

Divide pasta in half, reserving half for use in another recipe.
Cook remaining pasta according to package directions; drain.
Meanwhile, heat oil in a large skillet over medium heat.
Add onion and garlic; cook, stirring often, for 5 minutes.
Add zucchini and tomatoes; cook and stir for 5 minutes or until zucchini is crisp-tender.
Stir in mozzarella cheese, cooked pasta, seasonings and olives; cook, stirring gently until heated through and mozzarella starts to melt.
Serve immediately, topped with parmesan cheese.