Italian-Style Zucchini and Pasta

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



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Servings: 4
Yield: 4 (side-dish) servings
Total Time: 25 mins
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Ingredients
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    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 - 1/4  teaspoon 
    crushed red pepper

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
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