Summer pasta vegetable salad

  • Time cooking time: 10-15 minutes
  • Yield 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.
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