8 oz. pastina, ditalini or shells
3 fresh plum tomatoes, peeled & diced
1 lg. zucchini, peeled & diced
4 oz. Mozzarella cheese, diced
3-4 heaping tbsp. grated Parmesan cheese
1/4 c. olive oil
Sprinkle of oregano leaves
Salt to taste

Place 5 cups of water in a 5 quart saucepan and bring to a boil.

Cook pasta slightly less than al dente. Add the zucchini and return to a boil. Cook zucchini about 1 1/2 minutes. Add the tomatoes and return to a boil once more, let cook about 40 to 50 seconds, but not more than one minute.

Drain and shake well so all the water is drained.

In a black frying pan, heat olive oil, when hot, add the pasta, flip several times, over and over. Pour into a pasta dish.

Sprinkle the grated cheese and the Mozzarella over the pasta, mix together with a pair of spoons. Give it a filo of olive oil and sprinkle with oregano leaves. Serve it fast before you taste it or it will never get to the table.