3 cup H-E-B penne pasta, uncooked
1 large zucchini squash, chopped
1 (12-ounce) jar Tio Tio salsa mexicana
1 (15.5-ounce) can whole kernel corn, drained
1 large tomato, chopped
2 cups shredded H-E-B monterey jack cheese
Cook the pasta according to package directions, but after the first 8 minutes of cooking,
add the chopped zucchini and cook 3 more minutes; drain and set aside.
Meanwhile, in a large skillet, combine Tio Tio Salsa Mexicana, corn and tomato.
Heat mixture over high heat for 4 minutes or until mixture is heated throughout.
Combine the hot pasta mixture and salsa mixture in a large pasta bowl.
Sprinkle with shredded H-E-B Monterey Jack Cheese and toss to combine.