Summer pasta vegetable salad

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Photo: thisvegetarian.com

Prep Time:
15 minutes
Cooking Time:
15 minutes
Servings:
6


  • For the Summer pasta vegetable salad:
  •  Tags for<b>Summer pasta vegetable salad
  • Tags for Summer pasta vegetable salad
  • main ingredients:
  • pasta Pageturner Cookbook
  • zucchini Pageturner Cookbook
  • tomato Pageturner Cookbook
  • white-wine Pageturner Cookbook
  • parmesan Pageturner Cookbook
  • type of dish:
  • lunch Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • season and occasion:
  • Summer Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    Ingredients

    • 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

    Directions

    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.

    Country cuisine Ecookbook(s) showing the recipe Summer pasta vegetable salad:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

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