Fusilli with vegetables

Yield: 6 servings

Measure Ingredient
3 tablespoons Olive Oil
1 tablespoon Lemon Juice
4 tablespoons Parmesan Grated
½ pounds Small Zucchini, Cut Into
¼ \N In Thick Slices, 1/4.
\N \N 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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