If you don't keep fennel seed on hand, you can substitute 1/2 teaspoon dried basil, crushed.

1 c. chopped onion
1/2 carrot, thinly sliced or coarsely grated
1 garlic clove, minced
2 tbsp. olive oil
1 (16 oz.) can zucchini with Italian style tomato sauce
1/8-1/4 tsp. crushed red pepper
1/8-1/4 tsp. fennel seed, crushed
1 c. cooked lg. pasta shells, drained & kept warm
1/2 c. shredded Monterey Jack cheese (2 oz.)
2 tbsp. snipped parsley

In a large skillet cook onion, carrot and garlic in hot oil 5 minutes or until tender. Add zucchini with sauce, red pepper flakes and fennel seed; simmer, uncovered, over medium heat 3 minutes. Stir in pasta; heat through. Top each serving with cheese and parsley. Makes 4 side-dish servings.

If desired, substitute one 14 1/2 ounce can Italian style stewed tomatoes plus 1 (8 ounce) can cut green beans, drained.