1 1/4 to 1 1/2 lb. boneless pork shoulder, cut into 3/4-inch pieces
1 tbsp. oil
1 large onion, diced
2 cloves garlic, minced
1 tsp. each: Italian seasoning and salt
1/2 tsp. each: dried basil leaves, fennel seed and pepper
1 (16 oz.) can tomatoes, broken up
2 c. water
1 medium green pepper, diced
1 small zucchini, thinly sliced
1/3 c. small pasta (bow ties, elbow macaroni or shells)
grated Parmesan cheese

Brown pork pieces in oil with onion and garlic. Pour off drippings. Sprinkle Italian seasoning, salt, basil, fennel and pepper over pork. Add tomatoes and water; cover tightly and simmer 1 hour. Add green pepper, zucchini and pasta to pork. Increase heat to medium-low and continue cooking, covered, 30 minutes or until vegetables and pasta are done. Sprinkle with Parmesan cheese.