Fusilli with Vegetables
- Main Ingredient: Chicken Noodles and Pastas Cheese Tomatoes
- Cuisine: Italian
- Yield:
Fusilli with Vegetables ingredients
- 3 T olive oil
- 1 T Lemon juice
- 4 T 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 t Dried
- 2 clv garlic, minced
- 2 med Shallots, minced
- 1⁄2 t Marjoram
- 1⁄2 t Salt
- 1⁄2 lb Fusilli OR Short Pasta
Cooking Fusilli with Vegetables
1. Place 2 T. Of Oil On One Small Plate & 3 T. Parmesani On Another.
2. Dip One Side Of Each Zucchinii Slice in Oil, Then Parmesan.
3. Arrangecheese Side Up On Broiler Pan. Combine Tomatoes, parsley, basil, Shallots, garlic, Marjorami, Salti, Remaining 1 T. Of Oil in A Bowl.
4. Preheat Broiler.
5. Cook Fusillii OR Other Short Pastai Until Just Tender But Firm To The Bite.
6. Rinse With Cold Water.
7. Drain.
8. Add To Tomato Mixture.
9. Mix in 1/4 C. chicken Brothi And Lemoni Juice.
10. Broil Zucchini 5 Inches From The Heat Source Until Bubbly & Golden Browni.
11. About 3 Min. Add To Pasta And Tossi.
12. Garnishi With basil Leaves.
13. Sprinkle With Remaining 1 T. Cheesei.
14. Serve At Room Temperature.
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