Italian-Style Zucchini-Pasta - cooking recipe

Ingredients

1/2 c. packaged dried cavatelli (medium pasta shells)
1 large onion, chopped
1/4 c. thinly sliced or coarsely chopped carrot
1 clove garlic, minced
2 Tbsp. olive oil or cooking oil
1 (14 1/2 oz.) can Italian style stewed tomatoes
1 small zucchini, halved lengthwise and sliced 1/4-inch thick
1/8 to 1/4 tsp. crushed red pepper
1/2 tsp. fennel seed, crushed

Preparation

Cook pasta.
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 servings.