"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Zucchini & Elbow Macaroni, by Jean Westenberg, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 zucchini 1 onion 1 large jar prepared tomato sauce 3-4 tbls. olive oil 2 tbls. Parmesan cheese Italian seasonings to taste like oregano, basil or parsley 1/2 box elbow macaroni (cooked according to pkg. directions.
1. Wash zucchini, cut off the ends and cut into cubes. 2. Put olive oil in pan and saute onions about 2 minutes. 3. Add cut up zucchini, cover pot and simmer until zucchini is firm but tender. 4. Add tomato sauce and simmer for 10 minutes. 5. Mix in 2 tbls. Parmesan cheese. 6. Mix in cooked elbow macaroni and serve.
You can also prepare the sauce without adding the macaroni and serve it with any other pasta.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.