Summer Corkscrew Pasta

Name: Summer Corkscrew Pasta
Ingredients: 1 lb corkscrew macaroni; 8 -10 tiny zucchini (or 2 medium zucchini); 3 garlic cloves, minced; 1/3 cup pine nuts; 2 tablespoons olive oil; 3 large tomatoes, cut into 1/2 inch cubes; 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil, chopped; 1 1/2 cups mozzarella cheese, cut into 1/2-inch cubes; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; ground black pepper; freshly grated parmesan cheese

13 ingredients

7 steps

Ingredients

1 lb corkscrew macaroni
8 -10 tiny zucchini (or 2 medium zucchini)
3 garlic cloves, minced
1/3 cup pine nuts
2 tablespoons olive oil
3 large tomatoes, cut into 1/2 inch cubes
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 1/2 cups mozzarella cheese, cut into 1/2-inch cubes
2 tablespoons fresh lemon juice
2 tablespoons olive oil
ground black pepper
freshly grated parmesan cheese

Directions

1

Cook pasta according to package directions.
2

Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
3

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.
4

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.
5

When pasta is el dente, drain it and add to the serving bowl.
6

Toss everything and serve immediately.
7

Sprinkle with Parmesan if desired.