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Serves 6
1 pound
fusilli or rotini
2 tablespoons olive oil
4 cups small zucchini
(quartered lengthwise and sliced)
1 clove garlic, minced
4 cups chopped
tomatoes
1/4 cup white wine
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 to taste
freshly grated Parmesan
cheese
Cook pasta in salted boiling water until tender but firm;
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.
