Instructions: Saute the garlic and onion in a nonstick pan sprayed with olive oil spray for 1 minute. Add meat and saute until meat loses pink color. Add green pepper and celery and cook 2 more minutes. Add zucchini, tomatoes, wine, thyme, and parsley. Cook, uncovered, over medium heat until tomatoes cook down a bit and sauce slightly thickens, about 20 to 30 minutes. Remove sauce from heat and stir in evaporated milk and season with salt and pepper to taste.

Meanwhile, bring water to a boil, add pasta, and cook until al dente. Drain and toss with sauce. Garnish with curls of Parmesan, Asiago, or Romano cheese.

Yield: 6 servings.

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