Italian-Style Zucchini and Pasta

I just made this as a side dish for Easter and it was good.

• 1/2 cup packaged dried elbow macraroni shells
• 1 large onion, chopped (1 cup)
• 1/4 cup thinly sliced or coarsely chopped carrot
• 1 clove garlic, minced
• 2 tbsps. olive oil or cooking oil
• 1 14 1/2 ounce can Italian style stewed tomatoes
• 1 small zucchini, halved lenghwise and sliced 1/4 inch thick
• 1/2 tsp. fennel seed, crushed
• 1/8 to 1/4 tsp. crushed red pepper

Meanwhile, in a large skillet cook onion, carrot, and garlic in hot oil for 5 minutes or till tender.
Add tomatoes, zucchini, fennel seed, and crushed red pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 3 minutes.
Stir in pasta.
Heat through.
Makes 4 side dish servings.