Made with ingredients from my dad and uncle's garden and whatever I had in the house!
1 medium zucchini, cut in quarters and sliced
1 small squash, sliced
3 small or 2 medium tomatoes, diced in chunks
1 onion, chopped in thin slices
3 cloves of garlic, chopped
2oz pepperoni, chopped
4 slices of Capicola ham, chopped
1/3 c plus 2 tbsp EVOO
1/4 c butter
1/2 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/2 c grated parmesan
In a large skillet, heat EVOO and butter. Add cut vegetables. Saute 2-3 minutes over medium heat. Add seasoning and meats; reduce heat to medium low. Continue cooking while preparing pasta al dente. Drain pasta well and toss with EVOO vegetable mixture. Garnish with parmesan cheese. Serve warm.
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