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Fusilli with vegetables

Yield: 6 Servings

Ingredients:

• 3 tb Olive Oil
• 1 tb Lemon Juice
• 4 tb Parmesan Grated
• 1/2 lb Small Zucchini Cut Into
• 1/4 In Thick Slices
• 1/4. Broth
• 1/2 lb Ripe Plum Tomatoes Diced OR
• 1 1/4 c Canned Diced Tomatoes
• 1/3 c Chopped Fresh Parsley
• 1/4 c Chopped Fresh Basil OR
• 2 ts Dried
• 2 cl Garlic minced
• 2 md Shallots Minced
• 1/2 ts Marjoram
• 1/2 ts Salt
• 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.

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