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Main dishes

Zucchini and Pasta Provencale

Recipe and Photo by: Better Homes and Gardens
This Zucchini and Pasta Provençale is ready in just 25 minutes, thanks to speedy skillet preparation. That's a whole lot of deliciousness, all in one dish.
time
prep:
1 min
total:
25 min
servings
total:
Makes 4 side-dish servings.

What You Need

1
cup  chopped onion
1/2
 carrot, thinly sliced or coarsely shredded
1
clove  garlic, minced
2
tablespoons  olive oil
1
 14-1/2-ounce can zucchini with Italian-style tomato sauce*
1/8 to 1/4
 teaspoon crushed red pepper
1/8 to 1/4
 teaspoon fennel seed, crushed
1
cup  cooked medium shell macaroni, drained and kept warm
1/2
cup  shredded Monterey Jack cheese (2 ounces)
2
tablespoons  snipped parsley

Make It

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.

Kraft Kitchens Tips

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.
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