One box of Mafalda pasta
1 14oz can whole peeled yellow tomatoes
5-6 yellow and orange sweet Peppers
1 small/medium yellow onion
1 zucchini
2 cloves of garlic
2 tbsp Mascarpone Cheese
¼ cup grated parmesan cheese
¼ tsp crushed red pepper flakes

1 14oz can whole peeled yellow tomatoes 5 -6 yellow and orange sweet Peppers 1 small/medium yellow onion 1 zucchini 2 cloves of garlic 2 tbsp Mascarpone Cheese

Chop the zucchini, peppers, onion, and garlic. In a medium pan, heat a tbsp of olive oil on medium-high until hot. Add zucchini and cook for until lightly browned; season with salt and pepper. Transfer to a separate bowl. Start making box of pasta. Pour one tbsp olive oil to the pan and add garlic, cook for one minute. Then add the peppers and onion, season with salt, pepper, and red pepper flakes. In the meantime, crush the canned tomatoes. Cook vegetables until browned, and add in the crushed tomatoes. Bring to a low boil and cook for 5 to 6 minutes, or until the sauce has thickened. Save about 1/4 cup of the pasta water before draining. Combine the sauce with the pasta and add the zucchini (you can choose to add butter to the noodles before mixing all together). Pour in the remaining 1/4 cup of pasta water ,and 2 tablespoons of mascarpone cheese. Stir until the cheese has spread.