Italian-Style Zucchini and Pasta
Recipe from Better Homes and Gardens

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


Italian-Style Zucchini and Pasta

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Servings: Makes 4 side-dish servings.
Total Time: 25 mins
Related Categories: Italian Cuisine, Light Summer Dinners, Pasta, Quick and Easy, Summer, Summer Vegetables, Tomatoes, Vegetables, Vegetarian Pasta, Vegetarian Zucchini, Zucchini
 
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Ingredients
  • 1/2  cup
    packaged dried cavatelli, medium pasta shells, or elbow macaroni
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  • 1 
    large onion, chopped (1 cup)
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  • 1/4  cup
    thinly sliced or coarsely chopped carrot
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  • 1  clove
    garlic, minced
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  • 2  tablespoons
    olive oil or cooking oil
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  • 1  14-1/2-ounce can
    Italian-style stewed tomatoes
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  • 1 
    small zucchini, halved lengthwise and sliced 1/4 inch thick
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  • 1/2  teaspoon
    fennel seed, crushed
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  • 1/8 to 1/4  teaspoon
    crushed red pepper
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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
Calories 200, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 30 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet
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