Fusilli With Vegetables

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Lemon juice
4 tablespoons	60ml	Parmesan grated
1/2 lb	227g / 8oz	Small zucchini - cut into
1		-- 1/4.
		Broth
1/2 lb	227g / 8oz	Ripe plum tomatoes diced or
1 1/4 cups	78g / 2.8oz	Canned diced tomatoes
1/3 cup	48g / 1.7oz	Chopped fresh parsley
1/4 cup	36g / 1.3oz	Chopped fresh basil or
2 teaspoons	10ml	Dried
2		Garlic minced
2		Shallots minced (medium)
1/2 teaspoon	2.5ml	Marjoram
1/2 teaspoon	2.5ml	Salt
1/2 lb	227g / 8oz	Fusilli or short pasta

Recipe Instructions

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.

Source:
Mario Batali

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