Elbow Parmesani - cooking recipe

Ingredients

1 (16 ounce) package elbow macaroni
1 cup zucchini, chopped but unpeeled
1 cup yellow squash, chopped unpeeled
1 large tomatoes, chopped
1/2 cup parmesan cheese
1 onion, chopped
1 cup half-and-half
1 pinch ground nutmeg
1 pinch onion powder
1 pinch garlic powder
1 garlic clove, crushed
1/4 teaspoon black pepper
1/4 teaspoon parsley
1/2 cup green olives, sliced

Preparation

Cook macaroni according to pkg. directions.
Steam veggies.
Bring half and half to boil in 12-16 inch skillet.
Reduce heat and simmer for 5 minutes stirring constantly.
Remove from heat.
Add warm macaroni and veggies (including tomato) to half and half in skillet.
Toss well and then add butter and seasonings and parmesan cheese.
Toss again and serve hot.