This refreshing pasta dish combines tender fusilli with a bright tomato-herb dressing and golden-brown broiled zucchini. The vegetables are simply coated in olive oil and Parmesan, then broiled until bubbly and crisp, adding a delightful texture contrast to the soft pasta. Fresh basil, parsley, and garlic infuse the dish with aromatic Italian flavors, while a splash of lemon juice keeps it light and zesty. It’s an easy, vegetarian-friendly meal that works wonderfully as a main course for weeknight dinners or as a substantial side dish for summer gatherings. Serve it warm or at room temperature for a satisfying, home-style experience that highlights the natural sweetness of the vegetables.
Fusilli With Vegetables
Description
This refreshing pasta dish combines tender fusilli with a bright tomato-herb dressing and golden-brown broiled zucchini. The vegetables are simply coated in olive oil and Parmesan, then broiled until bubbly and crisp, adding a delightful texture contrast to the soft pasta. Fresh basil, parsley, and garlic infuse the dish with aromatic Italian flavors, while a splash of lemon juice keeps it light and zesty. It’s an easy, vegetarian-friendly meal that works wonderfully as a main course for weeknight dinners or as a substantial side dish for summer gatherings.Ingredients
Directions
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Preheat the broiler.
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Place 2 tablespoons of olive oil on one small plate and the grated Parmesan cheese on another.
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Dip one side of each zucchini slice into the oil, then into the Parmesan cheese.
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Arrange the zucchini slices on a broiler pan, cheese-side up.
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Broil the zucchini about 5 inches from the heat source until bubbly and golden brown, approximately 3 minutes.
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Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli until just tender but firm to the bite (al dente).
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Rinse the cooked pasta with cold water and drain thoroughly.
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In a large bowl, combine the diced tomatoes, chopped parsley, chopped basil, minced shallots, minced garlic, marjoram, salt, and the remaining 1 tablespoon of olive oil.
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Add the drained pasta to the tomato mixture and toss to combine.
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Stir in the chicken broth and lemon juice.
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Add the broiled zucchini slices to the pasta mixture and toss gently.
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Garnish with fresh basil leaves and sprinkle with any remaining Parmesan cheese.
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Serve at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 174.6kcal
- % Daily Value *
- Total Fat 15.8g25%
- Saturated Fat 4.3g22%
- Cholesterol 13.2mg5%
- Sodium 236.0mg10%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 0.6g3%
- Sugars 1.4g
- Protein 5.9g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish can be served warm or at room temperature, making it a great option for potlucks or summer meals.
For a vegan version, substitute the chicken broth with vegetable broth and ensure the Parmesan cheese is vegetarian-friendly or omit it.
You can use other summer vegetables like cherry tomatoes or bell peppers in place of or in addition to the zucchini.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
