3 zucchini, thinly sliced
1 large onion, thinly sliced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried sage
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried basil
Place zucchini, onion, paprika, salt, oregano, rosemary, sage, basil and marjoram in a small saucepan.
Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 5 minutes.
Stir in thyme, sage, basil, marjoram, basil, rosemary, basil and rosemary. Bring to a boil, reduce heat and simmer for 3 minutes.
Return zucchini, onion, paprika, salt, oregano, rosemary, basil and rosemary to a boil. Reduce heat, cover and simmer for 5 minutes.
Return pasta to a large bowl. Add zucchini, onion, paprika, salt, oregano, rosemary, basil and rosemary. Stir well and cook for 5 minutes. Stir in basil, marjoram, thyme, sage, basil and basil.
Return pasta to a large bowl. Stir zucchini, onion, paprika, salt, oregano, rosemary, basil and basil. Bring to a boil, reduce heat and simmer for 2 minutes. Add bacon and whipped topping. Cover and simmer for 2 minutes.