1 lb. orecchiette (shells) pasta (or any other short pastas)
2 cups zucchini cut in small chunks
2 cups champignon mushrooms, cut in small chunks
2 garlic cloves, mashed
1 tsp. (or more) powdered masala spices (can be substituted with other hot spices or curry)
1/4 cup olive oil
1/4 tsp. red pepper flakes (optional)
salt, to taste

Begin by cooking the orecchiette (shells) pasta according to the manufacturer´s instructions (you may add some herbs such as dill bay leaves, Rosemary etc. into the boiling water to make pasta tastier if you like).

While the pasta is being cooked, place the zucchini and mushrooms into a hot wok (a skillet or frying pan can be used too) with the olive oil, adding the salt and cooking until the veggies are soft. The garlic and spices should be added halfway during the cooking time.

When the pasta is ready (al dente), drain it and add into the skillet, mixing it well with the veggies. Serve immediately.

This is a recipe from my good friend Sonia Carpenito who prepared it during a small party some days ago. All persons present in that party liked it a lot in spite of being spicy hot.

Submitted by: Luis De Santis