Recipe for Fusilli With Vegetables

3.00	tb	Olive Oil
1.00	tb	Lemon Juice
4.00	tb	Parmesan Grated
0.50	lb	Small Zucchini, Cut Into
0.25		In Thick Slices, 1/4.
		Broth
0.50	lb	Ripe Plum Tomatoes Diced OR
1.25	c	Canned Diced Tomatoes
0.33	c	Chopped Fresh Parsley
0.25	c	Chopped Fresh Basil OR
2.00	ts	Dried
2.00	cl	Garlic minced
2.00	md	Shallots Minced
0.50	ts	Marjoram
0.50	ts	Salt
0.50	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.

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