3 tbsp. butter
1 lb. zucchini, diced (about 3 c.)
1 c. finely chopped onion
1 clove garlic, minced or pressed
1 c. tomato sauce
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes (optional)
1/4 tsp. dried rosemary, crushed
1 tsp. sugar
1/2 tsp. salt
1 lb. fettuccine
3/4 c. toasted, slivered almonds

Melt butter in saucepan. Add zucchini, onion and garlic. Cook just until zucchini is tender. Add tomato sauce, oregano, red pepper flakes, rosemary, sugar and salt. Simmer and let cook about 10 minutes. Cook noodles. Spoon zucchini mixture over noodles and top with almonds. Makes 4-6 servings.