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MAIN DISHES- PASTA-
vegetarian:
Herbed Fusilli al Forno
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Herbed Fusilli al Forno |
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Nice vegetarian-
style pasta - served as a main course or a side...
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4
Tbs |
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olive oil |
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2
medium |
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zucchini, halved lengthwise, thinly
sliced |
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4
large |
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garlic cloves, chopped |
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Two
16oz. |
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cans
Italian plum tomatoes with juices |
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1
cup |
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dry
white wine |
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2½
tsp |
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dried thyme, crumbled |
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16
oz |
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fusilli or other short pasta, freshly
cooked |
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2½
cups |
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packed shredded low fat Monterey Jack
cheese |
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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. |
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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. |
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Servings: 4 |
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Cooking Tips |
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*You may prepare
step one up to 2 hours ahead. Let stand at room
temperature, and bring just to simmer before continuing. |
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Recipe Source |
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Bon Appetit, February, 1993 |
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