2 tbsp. olive oil
3 c. sliced mushrooms
4 c. water
1 can (10 1/2 oz.) beef broth
1 can tomatoes, chopped
Liquid from tomatoes
1/2 c. chopped onion
1/2 c. chopped green pepper
2 c. chopped zucchini
1 c. tubettini macaroni (uncooked)

In a large saucepan, hat oil. Add onions, green peppers and mushrooms. Cook until almost tender. Add zucchini. Cook 1 minute. Stir in water, tomatoes and juice from tomatoes and beef broth. Heat just to boiling. Add tubettini. Cook stirring occasionally until pasta is tender. Serve with Parmesan cheese.