Elbow Parmesani
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
1 casserole
- Serves:
- 8-10
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
directions
- 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.
Questions & Replies
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RECIPE SUBMITTED BY
I am married, have three children and two grandchildren. My youngest "oops" baby is just turning 17 and is going to be a senior in high school in the fall.. I love to cook and collect recipes. I get a lot of my good recipes from church potlucks. Since I am now retired and a stay at home mom, I have time to search the RecipeZaar site and try a lot of the recipes. We love living on the coast and would never move back inland!