Summer Corkscrew Pasta

Good use of summer garden vegetables. Recipe is from Sundays at Moosewood

• Ready In: 40 mins
• Serves: 4

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.