fusilli with vegetables
- Categories
- Italian
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive Oil |
| 1 tablespoon | Lemon Juice |
| 4 tablespoons | Parmesan Grated |
| ½ pounds | Small Zucchini, Cut Into |
| ¼ | In Thick Slices, 1/4. |
| Broth | |
| ½ pounds | Ripe Plum Tomatoes Diced OR |
| 1¼ cup | Canned Diced Tomatoes |
| ⅓ cup | Chopped Fresh Parsley |
| ¼ cup | Chopped Fresh Basil OR |
| 2 teaspoons | Dried |
| 2 cloves | Garlic minced |
| 2 mediums | Shallots Minced |
| ½ teaspoon | Marjoram |
| ½ teaspoon | Salt |
| ½ pounds | Fusilli OR Short Pasta |
Place 2 T. Of Oil On One Small Plate & 3 T. Parmesan On Another.Dip One Side Of Each Zucchini Slice in Oil, Then Parmesan. Arrangecheese Side Up On Broiler Pan. Combine Tomatoes, Parsley, Basil, Shallots, Garlic, Marjoram, Salt, Remaining 1 T. Of Oil in A Bowl. Preheat Broiler. Cook Fusilli OR Other Short Pasta Until Just Tender But Firm To The Bite. Rinse With Cold Water. Drain. Add To Tomato Mixture. Mix in ¼ C. Chicken Broth And Lemon Juice. Broil Zucchini 5 Inches From The Heat Source Until Bubbly & Golden Brown. About 3 Min. Add To Pasta And Toss. Garnish With Basil Leaves. Sprinkle With Remaining 1 T. Cheese. Serve At Room Temperature.
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