Macaroni Vegetable Skillet

Heat the Mazola corn oil in a large skillet over medium-high heat. Dice the onion, mince the garlic cloves, and have them ready for cooking.

Add the diced onion and minced garlic to the hot oil, stirring frequently until fragrant and the onion becomes translucent, about 3-4 minutes.

Dice the zucchini, green bell pepper, and celery into uniform bite-sized pieces. Add all three vegetables to the skillet and stir to combine.

Cook the vegetables, stirring occasionally, for 5-6 minutes until they begin to soften slightly but still retain some firmness.

Pour in the canned tomatoes with their juice, breaking up any large pieces with the back of a wooden spoon.

Stir in the salt, oregano, and dried basil, mixing well to distribute the seasonings throughout the sauce.

Add the cooked Mueller's macaroni to the skillet and gently fold it into the vegetable tomato mixture until evenly combined.

Reduce heat to medium and simmer for 8-10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.

Taste the mixture and adjust seasonings as needed with additional salt or herbs. Serve hot from the skillet.