Name: Fusilli with Vegetables
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
	Italian	Italian, Pasta	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.

A Message from our Provider:

“Jesus: He’s coming. Justice: It’s coming”