Yup, I did.
Mine was with pork sausage, they tend to do about 10oz meat portions or so for two servings give or take a little. So a small/medium zucchini sliced into half-moons and roasted; 6 oz cavatappi; an onion; 1.5 oz tomato paste; 1 "chicken stock concentrate" (I've seen Knorr concentrate that looks similar, or maybe better than bouillon? I'd guess about a teaspoon or so.) 1.5 Tbsp sour cream; Shredded Parm to taste.
Fairly simple recipe. Slice the zucchini into half-moons, toss with olive oil+salt& pepper, roast at 450 for 15 minutes.
Cook the pasta, reserve 1.5 Cups of pasta cooking water when finished. Decase the sausage (or skip if you're using ground), brown with the diced/sliced onions (your preference really).
Put in the tomato paste and Italian seasoning and stir to coat. Add pasta water and chicken stock, cook for 2-3 minutes. Stir in the pasta, zucchini, sour cream, and 1 tbsp butter and fin.
College teachers too, this shit is trash. I'd be lying if I said I didn't do exactly this at some point in one of my 200-300 levels college courses.