Fusilli with vegetables

 
                          FUSILLI WITH VEGETABLES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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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