Fusilli With Vegetables
cookies, pasta
3 tablespoon olive oil
1 tablespoon lemon juice
4 tablespoon parmesan grated
1/2 lb small zucchini, cut into
1/4 in thick slices, 1/4.
1 broth
1/2 lb ripe plum tomatoes diced or
1 1/4 cup canned diced tomatoes
1/3 cup chopped fresh parsley
1/4 cup chopped fresh basil or
2 teaspoon dried
2 centiliter garlic minced
2 medium shallots minced
1/2 teaspoon marjoram
1/2 teaspoon salt
1/2 lb 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 OnBroiler 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.
Yield: 6 servings
