Ingredients
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1 lb fusilli or 1 lb rotini pasta
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2 tablespoons olive oil
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4 cups small zucchini (quartered lengthwise and sliced)
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4 cups chopped tomatoes
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1/4 cup white wine (I use veggie stock)
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1/3 cup chopped fresh basil
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1/4 cup chopped fresh chives
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1/4 cup chopped flat leaf parsley
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2 tablespoons chopped fresh marjoram
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salt and pepper
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freshly grated parmesan cheese
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1 garlic clove, minced
Instructions
- Cook pasta in salted boiling water until tender but as firm as you like; 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.