Fusilli With Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
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, 1/4.
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 centiliter: Garlic minced,
2 medium: Shallots Minced,
1/2 tsp: Marjoram,
1/2 tsp: Salt,
1/2 lbs: Fusilli OR Short Pasta,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp