Fusilli with vegetables
Yield: 6 servings
Ingredients:
- 3 tb Olive Oil 1/3 c Chopped Fresh Parsley
- 1 tb Lemon Juice 1/4 c Chopped Fresh Basil OR
- 4 tb Parmesan Grated 2 ts Dried
- 1/2 lb Small Zucchini Cut Into 2 cl Garlic minced
- 1/4 In Thick Slices
- 1/4. 2 md Shallots Minced Broth 1/2 ts Marjoram
- 1/2 lb Ripe Plum Tomatoes Diced OR 1/2 ts Salt
- 1 1/4 c Canned Diced Tomatoes 1/2 lb Fusilli OR Short Pasta
Instructions:
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 1/4 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.
