Fusilli and Vegetable Salad recipe

4 Servings
Pasta
Italian
Appetizers Side Dish Snacks Advance Picnics Summer Vegetarian Pasta Italian

1 pound Fusilli (short corkscrew pasta)
2 medium Zucchini
4 cloves Garlic minced
1/3 cup Pine nuts
2 tablespoon Olive oil
3 large Tomato chopped
1/4 cup Parsley chopped
1/4 cup Basil chopped
4 ounces Bel Paese or mozzarella cubed
2 tablespoon Lemon juice
2 tablespoon Olive oil (a second 2 tbsp)
Black pepper to taste
Parmesan freshly grated

Boil fusilli in salted water. Cut zucchini into quarter rounds about ?” thick. In large skillet, saute the zucchini, garlic, and pine nuts in olive oil until the garlic is golden and zucchini is barely tender, for just a few mins. Put the zucchini into a large, wide serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice, and the other olive oil. Add black pepper and mix well. When pasta is al dente, drain and add to pasta bowl. Toss everything and serve immediately with Parmesan.

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