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FUSILLI WITH VEGETABLES

Category:    Italian
Yield:6 servings
 
      3 tb Olive Oil                         1/3 c  Chopped Fresh Parsley
      1 tb Lemon Juice                       1/4 c  Chopped Fresh Basil OR
      4 tb Parmesan Grated                     2 ts Dried
    1/2 lb Small Zucchini, Cut Into            2 cl Garlic minced
    1/4    In Thick Slices, 1/4.               2 md Shallots Minced
           Broth                             1/2 ts Marjoram
    1/2 lb Ripe Plum Tomatoes Diced OR       1/2 ts Salt
  1 1/4 c  Canned Diced Tomatoes             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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