Macaroni with Mozzarella and Vegetables

Zelda Hopkins


I got this recipe from the ladies from the Independent Living Group. They are quite a bunch of ladies and gentlemen. So you may get several recipes from them.

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★★★★★ 1 vote
serves 4
15 Min
25 Min
Stove Top


12 oz
macaroni, cooked
2 tsp
olive oil
1 large
red onion, chopped
1 large
red or yellow bell pepper, chopped
1 medium
zucchini, diced
2 clove
1/2 c
dry white wine
1 Tbsp
1 tsp
dried oregano
3/4 tsp
1 c
chicken broth, low salt
2 tsp
cornstarch mixed with 1 tbsp. water
1 c
mozzarella cheese, cubed


1In a large pot of boiling water, Cook the macaroni until just tender. Drain well. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and bell pepper and cook until crisp-tender, about 5 minutes. Add the zucchini, garlic, wine, paprika, oregano, and salt and cook until the zucchini is softened, about 5 minutes. Add the broth and cornstarch mixture to the skillet and cook, Stiring, until slightly thickened, about 2 minutes. Stir the macaroni into the pan and remove from heat. Stir in the mozzarella, tossing to combine. Then serve.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #Kids