FUSILLI WITH VEGETABLES

• 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.