How to make fettuccini with garden vegetables and greens

Bring large pot of water to a boil over medium heat. Add pasta and cook till just sky of al dente.

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat while water boils

Thinly slice the onion, and mince the garlic. Add to skillet as cut

Remove the seeds from the red bell pepper and thinly slice. Adding as cut

Cut the 2 medium zucchini julienne, and add as it is cut

Lightly salt, cover and cook till tender, about 10 to 12 minutes. Just before draining the pasta take 1 cup of the water from the pot and add to the vegetables.

Shred the lettuce and basil leaves.

Transfer pasta to serving bowl, combine the vegetables, and add basil, cheese, and black pepper.

Top with lettuce, Parmesan cheese, and drizzle with remaining olive oil