Italian Shells in Creamy Tomato Sauce

Italian Shells in Creamy Tomato Sauce

Ingredients:
2 medium zucchini, chopped
1 package pepperoni, chopped
15 oz can diced tomatoes
8 oz shell pasta
1 cup sour cream

Directions:
In a large saucepan boil shells until slightly under-cooked. Drain and return to pot. Add tomatoes with juice, zucchini and pepperoni. Cook on medium-low heat for several minutes until squash is tender. Stir in sour cream.