Elbow Parmesani Recipe

Name: Elbow Parmesani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (16 ounce) package elbow macaroni, 1 cup zucchini, chopped but unpeeled, 1 cup yellow squash, chopped unpeeled, 1 large tomatoes, chopped, and more.

Yes, Elbow Parmesani falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Elbow Parmesani

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