* 1 pound fettuccine
* 1 medium onion
* 4 zucchini, about 5-inches long and 1 to 1-1/2 inches in diameter
* 4 yellow squash, same same as zucchini
* 2 cans diced tomatoes with Italian seasoning
* 1 tsp. dried Italian seasoning
* 1 tsp. minced garlic
* 1 Tbs. olive oil
* 1/4 cup water
* 1/2 cup Parmesan cheese
Prepare fettuccine according to instructions on the directions.
Drain and set aside.
Meanwhile, chop onion into a large dice.
Slice zucchini and yellow squash into 1/4-inch medallions (you may have to cut some of the squash medallions in half on larger end).
In large skillet over medium heat, saut