Summer Corkscrew Pasta

Recipe by MsBindy
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook pasta according to package directions.
  • Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
  • 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.
  • 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.
  • When pasta is el dente, drain it and add to the serving bowl.
  • Toss everything and serve immediately.
  • Sprinkle with Parmesan if desired.
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