Zucchini and Pasta Provencale
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.Advertisement
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.