For added color and flavor, sprinkle with chopped, fresh parsley just before serving.

Reviews
Great recipes with Ronzoni macaroni
- Carmela Albanese, New Jersey

it looks good
- hannah, West Virginia

Super good. will make it again and again. Goes perfectly with a glass of white wine.
- lois.nervig@mygait.com, Virginia

Delicious
- jamiecushey@comcast.net, Pennsylvania

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New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

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

 

Servings: Makes 4 side-dish servings.

Total: 25 mins

Rated:

 

 

Ingredients

1/2 cup packaged dried cavatelli, medium pasta shells, or elbow macaroni

1 large onion, chopped (1 cup)

1/4 cup thinly sliced or coarsely chopped carrot

1 clove garlic, minced

2 tablespoons olive oil or cooking oil

1 14-1/2-ounce can Italian-style stewed tomatoes

1 small zucchini, halved lengthwise and sliced 1/4 inch thick

1/2 teaspoon fennel seed, crushed

1/8 to 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.

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