Italian recipes

Fusilli With Vegetables

Course : Italian
Serves: 6

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Ingredients:

3 tablespoons olive oil

1 tablespoon lemon juice

4 tablespoons parmesan grated

1/2 pound small zucchini -- cut into 1 1/4 in thick

---broth

1/2 pound ripe plum tomatoes diced or

1 1/4 cups canned diced tomatoes

1/3 cup chopped fresh parsley

1/4 cup chopped fresh basil or

2 teaspoons dried

2 cloves garlic minced

2 medium shallots minced

1/2 teaspoon marjoram

1/2 teaspoon salt

1/2 pound fusilli or short pasta

Preparation / Directions:

Place 2 t. Of oil on one small plate and 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 and golden brown. About 3 minutes Add to pasta and toss. Garnish with basil leaves. sprinkle with remaining 1 t. Cheese. Serve at room temperature.

Fusilli With Vegetables

Ingredients:

Preparation / Directions:

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