Zucchini and Pasta Provencale
Recipe from Better Homes and Gardens

Forget packaged pasta mixes! Toss shell macaroni with sauteed vegetables and canned zucchini for a quick and tasty side dish.


Zucchini and Pasta Provencale

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Ingredients
  • 1  cup
    chopped onion
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  • 1/2 
    carrot, thinly sliced or coarsely shredded
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  • 1  clove
    garlic, minced
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  • 2  tablespoons
    olive oil
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  • 1  14-1/2-ounce can
    zucchini with Italian-style tomato sauce*
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  • 1/8  to 1/4 teaspoon
    crushed red pepper
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  • 1/8  to 1/4 teaspoon
    fennel seed, crushed
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  • 1  cup
    cooked medium shell macaroni, drained and kept warm
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  • 1/2  cup
    shredded Monterey Jack cheese (2 ounces)
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  • 2  tablespoons
    snipped parsley
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Directions
1.
In a large skillet cook onion, carrot, and garlic in hot oil 5 minutes or until tender. Add zucchini with sauce, crushed red pepper, and fennel seed; simmer, uncovered, over medium heat 3 minutes. Stir in pasta; heat through. Top each serving with cheese and parsley. Makes 4 side-dish servings.

Note
If desired, substitute one 14-1/2-ounce can Italian-style stewed tomatoes plus 1 medium zucchini, sliced. Cook the zucchini with the onion and garlic.
Nutrition information
Calories 277, Total Fat 11 g, Cholesterol 13 mg, Sodium 566 mg, Carbohydrate 26 g, Fiber 1 g, Protein 9 g. Daily Values: Vitamin A 30%, Calcium 19%. Percent Daily Values are based on a 2,000 calorie diet
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