Fusilli With Vegetables

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.

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 350

Dietary: Vegetarian

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.

Directions

1
Preheat the broiler.
2
Place 2 tablespoons of olive oil on one small plate and the grated Parmesan cheese on another.
3
Dip one side of each zucchini slice into the oil, then into the Parmesan cheese.
4
Arrange the zucchini slices on a broiler pan, cheese-side up.
5
Broil the zucchini about 5 inches from the heat source until bubbly and golden brown, approximately 3 minutes.
6
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli until just tender but firm to the bite (al dente).
7
Rinse the cooked pasta with cold water and drain thoroughly.
8
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.
9
Add the drained pasta to the tomato mixture and toss to combine.
10
Stir in the chicken broth and lemon juice.
11
Add the broiled zucchini slices to the pasta mixture and toss gently.
12
Garnish with fresh basil leaves and sprinkle with any remaining Parmesan cheese.
13
Serve at room temperature.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 3g15%
Cholesterol 5mg2%
Sodium 250mg11%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 4g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fusilli, zucchini, pasta, italian, vegetarian, broiled, garlic, basil, parsley, parmesan, tomato, lemon, olive oil, shallots, summer, light, fresh, herbs, quick, easy

Read it online: https://www.chefs-mate.com/recipe/fusilli-with-vegetables/