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Serves 6
1
package (450g) 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 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; cook 2 minutes. Season with salt and pepper. Toss sauce with
hot pasta.
Serve immediately, with parmesan cheese for sprinkling on top.
