1 small purple onion
1 clove garlic
1 Tablespoon virgin olive oil
2 fresh tomatoes
1 Tablespoon honey
1 medium zucchini
150g (5 ounces) mushrooms
100g (1/2 cup) mozarella cheese
300g (10 ounces) spinach fettucine
Oregano, basil, pepper, salt of your choice
Stir-fry onions and garlic in pan with olive oil briefly.
Add diced or blended tomatoes.
Simmer for 20 minutes on low flame.
Add honey and spices of your choice.
Slice zucchini, mushrooms and cheese.
Add them to tomatoes and keep simmering until zucchini is al dente.
Cook fettuccine in boiling water for 8 minutes.
Drain and top with the sauce.