Italian-Style Zucchini and Pasta

Fennel seed and crushed red pepper lend Italian flavor to this side dish.

Ingredients
  • 1/2 cup packaged dried cavatelli, medium pasta shells, or elbow macaroni
  • 1 large onion, chopped (1 cup)
  • 1/4 cup thinly sliced or coarsely chopped carrot
  • 1 clove garlic, minced
  • 2 tablespoons olive oil or cooking oil
  • 1 14 1/2 ounce can Italian-style stewed tomatoes
  • 1 small zucchini, halved lengthwise and sliced 1/4 inch thick
  • 1/2 teaspoon fennel seed, crushed
  • 1/8- 1/4 teaspoon crushed red pepper
Related Video
Tuscan Pasta

A little bit of Tuscany comes to your table after making this tuscan pasta filled with fresh vegetables.

Directions
1. 
Cook the pasta according to package directions. Drain.
2. 
Meanwhile, in a large skillet cook onion, carrot, and garlic in hot oil for 5 minutes or until tender. Add tomatoes, zucchini, fennel seed, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Stir in pasta. Heat through. Makes 4 side-dish servings.

nutrition information

Per Serving: cal. (kcal) 200, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 30, pro. (g) 5, sodium (mg) 370, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top