Recipe - Fusilli With Vegetables

3 tablespoon Olive Oil
1 tablespoon Lemon Juice
4 tablespoon Parmesan Grated
One half pound Small Zucchini, Cut Into
One fourth In Thick Slices, 1/4.
Broth
One half pound Ripe Plum Tomatoes Diced OR
1 One fourth cup Canned Diced Tomatoes
1/3 cup Chopped Fresh Parsley
One fourth cup Chopped Fresh Basil OR
2 teaspoon Dried
2 cl Garlic minced
2 md Shallots Minced
One half teaspoon Marjoram
One half teaspoon Salt
One half pound 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 One fourth 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.