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6 oz Linguine
2 ts Olive Oil
1 Onion; chopped
3 Garlic Cloves; minced
3 md Zucchini; Quartered lengthwise and thinly sliced
2 Tomatoes; seeded and diced
1 tb Balsamic Vinegar
1/2 ts Salt
4 ts Grated Parmesan Cheese
Cook the linguine according to package directions and drain.
In a large non-stick saucepan or Dutch Oven, heat the oil. Saute the onion and garlic until softened, about 3 minutes. Stir in the zucchini and saute until softened, about 3 minutes.
Stir in the tomatoes, vinegar and salt; cook, stirring as needed, until the sauce thickens slightly, about 5 minutes. Stir in the linguine; cook, tossing constantly, until heated through, 2-3 minutes. Serve, topped with cheese.
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