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Categories:
fusilli olive oil zucchini garlic tomatoes white wine fresh basil fresh chives flat leaf parsley fresh marjoram salt Parmesan cheese
Viewed: 42 - Published at: 2 years agoIngredients
- 1 lb fusilli or 1 lb rotini pasta
- 2 tablespoons olive oil
- 4 cups small zucchini (quartered lengthwise and sliced)
- 1 garlic clove, minced
- 4 cups chopped tomatoes
- 1/4 cup white wine (I use veggie stock)
- 1/3 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped flat leaf parsley
- 2 tablespoons chopped fresh marjoram
- salt and pepper
- freshly grated parmesan cheese
Method
- Cook pasta in salted boiling water until tender but as firm as you like; drain and keep hot.
- Meanwhile, in large skillet over medium heat, heat oil.
- Add zucchini and garlic; cook for 5 minutes, stirring frequently.
- Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
- Stir in herbs; simmer for 5 minutes.
- Season with salt and pepper.
- Toss sauce with hot pasta.
- Serve immediately, with Parmesan cheese for sprinkling on top.
