• 1 lb. fettuccine or other pasta
• 1 Tbs. unsalted butter
• 2 Tbs. olive oil
• 3/4 lb. onions, thinly sliced
• 4 cloves garlic, crushed
• 3/4 lb. zucchini, cut into 1/2 inch cubes
• 1 tsp. basil, or 1/3 cup fresh, chopped
• 1 lb. round steaks or top sirloin, thinly sliced across the grain
• 1/4 cup grated Parmesan cheese

Cook fettuccine in boiling salted water until al dente. Drain. Return pasta to saucepan. Toss with butter and keep warm. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onions 2-3 minutes, stirring frequently. Add garlic and zucchini and continue to sauté another 4-5 minutes or until zucchini softens. Stir in basil, and salt and pepper to taste. Transfer vegetables to a platter and keep warm. Add steak slices to skillet and sauté 5 minutes, stirring frequently, or until meat is just cooked throughout. Combine vegetables, meat and pasta in a serving bowl. Serve with Parmesan.

Per serving: calories 1131, fat 27.3g, 22% calories from fat, cholesterol 77mg, protein 54.4g, carbohydrates 164.0g, fiber 7.3g, sugar 10.6g, sodium 159mg, diet points 23.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 10.3, Lean meat: 3.7, Fat: 2.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Zinfandel, or Merlot.