HERBED FUSILLI AL FORNO
4 Tbs olive oil
2 medium zucchini, halved lengthwise, thinly sliced
4 large garlic cloves, chopped
Two 16oz. cans Italian plum tomatoes with juices
1 cup dry white wine
2½ tsp dried thyme, crumbled
16 oz fusilli or other short pasta, freshly cooked
2½ cups packed shredded low fat Monterey Jack cheese
1. Heat olive oil in heavy medium broiler-proof skillet over medium heat. Add zucchini and garlic and sauté until fragrant, about 1 minute. Add tomatoes with their juices, white wine and 1¼ t. thyme. Bring to simmer, breaking up tomatoes with back of spoon. Cook until sauce thickens slightly and zucchini is tender, stirring occasionally, about 12 minutes.
2. Preheat broiler. Add pasta to sauce and toss to coat evenly. Sprinkle pasta with cheese. Sprinkle remaining 1¼ t. thyme over cheese. Broil just until cheese melts and begins to brown in spots, about 1 minute.
*You may prepare step one up to 2 hours ahead. Let stand at room temperature, and bring just to simmer before continuing.
Recipe Source: Bon Appetit
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