Recipe

Summer Corkscrew Pasta Recipe

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Ingredients

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

Directions

Step #1 Cook pasta according to package directions.
Step #2 Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
Step #3 In a skillet, saute the zucchini, garlic & pine nuts in olive oil until the garlic is golden & the zucchini is barely tender, for just a few mins.
Step #4 Put the zucchini into a large serving bowl & add the tomatoes, parsley, basil, cheese, lemon juice & olive oil.
Step #5 Add black pepper to taste & mix well.
Step #6 When pasta is el dente, drain it & add to the serving bowl.
Step #7 Toss everything & serve as soon as possible.
Step #8 Sprinkle top with Parmesan if desired.
Enjoy the Summer Corkscrew Pasta recipe

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