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Categories:
elbow macaroni zucchini yellow squash tomatoes Parmesan cheese onion ground nutmeg onion powder garlic garlic black pepper parsley green olives
Viewed: 56 - Published at: 5 years agoIngredients
- 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
Method
- 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.
