Title: Fusilli with Vegetables
Categories: Italian
Yield: 6 Servings
| 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.