I leave Saturday to spend 2 weeks in Italy visiting the family. And all you get is a “recipe” for “Mexican” pasta. I promise to share photos and recipes when I return. Novara, here I come!
1 lb shaped pasta
2 zucchini, sliced into half moons
28 oz canned tomato
salt and pepper
hot sauce to taste
1 c cheddar, shredded
Saute zucchini in a large saute pan in a little olive oil.
When zucchini are almost cooked, cook pasta according to box directions.
Pour tomatoes over zucchini and warm through. Season with salt, pepper, and hot sauce to taste. Add sauce to pasta and toss to combine. Serve with cheddar cheese sprinkled on top. Yum!