zucchini and pasta provencale

April 9, 2011

makes 4 servings


1 c chopped onion
2 carrots, thinly sliced or coarsely shredded
1 clove garlic, minced
2 T olive oil
1 14.5 oz. can italian-style stewed tomatoes
1 can of tomato sauce/pasta sauce
2 medium-sized zucchini
1/4 tsp crushed red pepper
1/8 tsp fennel seed, crushed
1 c cooked medium shell macaroni, drained and kept warm
parmesan cheese
2 T snipped parsley
salt and pepper to taste


  1. in a large skillet, cook onion, carrot, zucchini, and garlic in hot oil 5 minutes or until tender.
  2. add crushed red pepper and fennel seed.
  3. simmer, uncovered, over medium heat 3 minutes.
  4. stir in pasta. heat through.
  5. add salt and pepper to taste.
  6. top each serving with parmesan cheese and parsley.

source – (my own photo)

i love pasta and i love vegetables. so why not mix the two?

i forgot to crush the fennel, so there was a stronger scent of fennel than i preferred. the sauce was thinner than i liked. next time, i’ll probably add a can of tomato sauce or just plain pasta sauce. overall, a pretty simple dish to prepare. and quite delicious too 😉

for meat-lovers, you could probably add some ground beef to the mix.


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