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Fusilli with vegetables
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| Artist: |
_ |
| Categories: |
Italian, Vegetables, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Olive Oil | | 1
| tbsp | Lemon Juice | | 4
| tbsp | Parmesan Grated | | 1/2
| lbs | Small Zucchini, Cut Into | | 1/4
| | In Thick Slices, ? | | | Broth | | 1/2
| lbs | Ripe Plum Tomatoes Diced OR | | 1 1/4
| cup | Canned Diced Tomatoes | | 1/3
| cup | Chopped Fresh Parsley | | 1/4
| cup | Chopped Fresh Basil OR | | 2
| tsp | Dried | | 2
| cl | Garlic minced | | 2
| med | Shallots Minced | | 1/2
| tsp | Marjoram | | 1/2
| tsp | Salt | | 1/2
| lbs | Fusilli OR Short Pasta |
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Procedures:
| 1 | 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. | | 2 | Arrangecheese side up on broiler pan. | | 3 | Combine tomatoes, parsley, basil, shallots, garlic, marjoram, salt, remaining 1 t. of oil in a bowl. | | 4 | Preheat broiler. | | 5 | Cook fusilli or other short pasta until just tender but firm to the bite. | | 6 | Rinse with cold water. | | 7 | Drain. | | 8 | Add to tomato mixture. | | 9 | Mix in ?c. chicken broth and lemon juice. | | 10 | Broil zucchini 5 inches from the heat source until bubbly & golden brown. | | 11 | About 3 min. add to pasta and toss. | | 12 | Garnish with basil leaves. | | 13 | Sprinkle with remaining 1 t. cheese. | | 14 | Serve at room temperature. |
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