Summer Corkscrew Pasta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.