Southwestern Wagon Wheels with Zucchini, Corn and Tomatoes

Disclosure: This post may contain an affiliate link.

Southwestern Wagon Wheels Pasta

Today I made Southwestern Wagon Wheels with Zucchini, Corn and Tomatoes as part of Freezer Cooking Day.  I have no idea where the original recipe came from.  My mom made me a book of some of her favorite recipes many years ago, so I can’t give credit to anyone for this. 

1 Tbsp Butter
1 Cup Minced Onions
2 Zucchini, cut into 1/4 think half moons
1 tsp minced garlic
1 Can (14 oz) Whole tomatoes – could use fresh
1 Can (4 oz) Chopped green chilies, drained
1/2 tsp Salt
1/2 tsp Pepper
1/2 Cup half and half (I use fat free)
1 Cup frozen whole kernel corn (or canned)
1 lb Wagon wheels, cooked according to package, drained

Melt butter or margarine in large skillet (I used a large pot-for mixing pasta in later).  Add onion and cook for 3 mins. Stir in zucchini and garlic, cook for 1 min.

Add tomatoes, green chilies and S/P.  Simmer, stirring to break up tomatoes for 5 mins.  Stir in half and half and corn.  Boil for 3 minutes.

Steamy sauce in the pot

Toss the sauce with hot pasta –  reason I use the larger pot to cook the sauce in

*My plan called for using shells since they were free, but I figured if I was posting the recipe it should be authentic.  You can substitute other pasta, just get something that has holes (grabs the corn, onion and tomatoes).


Leave a Reply

Your email address will not be published. Required fields are marked *