Ingredients
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1 lb corkscrew macaroni
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8 -10 tiny zucchini (or 2 medium zucchini)
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3 garlic cloves, minced
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1/3 cup pine nuts
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2 tablespoons olive oil
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3 large tomatoes, cut into 1/2 inch cubes
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1/4 cup fresh parsley, chopped
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1/4 cup fresh basil, chopped
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1 1/2 cups mozzarella cheese, cut into 1/2-inch cubes
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2 tablespoons fresh lemon juice
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2 tablespoons olive oil
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freshly grated parmesan cheese
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ground black pepper
Instructions
- Cook pasta according to package directions.
- Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
- In a skillet, saute the zucchini, garlic and pine nuts in olive oil until the garlic is golden and the zucchini is barely tender, for just a few minutes.
- Put the zucchini into a large serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice and olive oil. Add black pepper to taste and mix well.
- When pasta is el dente, drain it and add to the serving bowl.
- Toss everything and serve immediately.
- Sprinkle with Parmesan if desired.