1 lb. fusili pasta, cooked
1 zucchini
6 Roma tomatoes, diced
4 cloves garlic, chopped
1 sm. yellow onion
1 1/2 c. mushrooms, chopped
1/2 c. canola oil

Saute tomatoes and garlic until the juice comes out. Add onions and mushrooms. Saute on low heat for 1/2 hour. Add zucchini. Cook over low heat for ten minutes. Add pasta to heat and mix thoroughly. Serves 4.