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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this from the back of a box of macaroni. We loved it and I wanted to share it. Also, didn't want to lose it and knew it would be safe if I put it on here. It is very simple and quick to make and during the summer that counts for a lot because I don't have as much time to cook. I took it to a potluck and brought home an empty dish so I was happy about that...lol. Cook time includes the simmer time and time to cook the macaroni and veggies Ingredients:
1 (16 ounce) package elbow macaroni |
1 cup zucchini, chopped but unpeeled |
1 cup yellow squash, chopped unpeeled |
1 large tomato, 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 |
Directions:
1. Cook macaroni according to pkg. directions.
2. Steam veggies.
3. Bring half and half to boil in 12-16 inch skillet.
4. Reduce heat and simmer for 5 minutes stirring constantly.
5. Remove from heat.
6. Add warm macaroni and veggies (including tomato) to half and half in skillet.
7. Toss well and then add butter and seasonings and parmesan cheese.
8. Toss again and serve hot.
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