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.
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).