This is a wonderful dish for the months of summer...
serves 4
8 oz. corkscrew pasta
1/3 cup olive oil
3 medium zucchini, thinly sliced
1 cup red onion, chopped
1/4 cup parmesan cheese, grated
1/4 cup fresh basil, chopped
1/4 cup fresh chives, chopped
1/4 cup fresh parsley, chopped
2 medium tomatoes, cut into bite size pieces
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice
Cook pasta and drain. Meanwhile, in a large skillet over medium heat, heat oil. Add onion, then zucchini and cook 5 minutes, until zucchini is crisp-tender and onion is translucent, stirring occasionally. Add remaining ingredients, adding tomatoes last (save a little cheese for later). Cook until tomatoes are heated through. Add in pasta, stir together, and serve!
It can be served hot or cold. If serving hot.. plate it, then sprinkle remaining cheese on top. I like it better cold. If you want it cold.. Cool it in the fridge for a few hours. After it is chilled, stir in remaining cheese and sprinkle some on top. It is fabulous!
This recipe I've been making since high school. It's from home ec. class. haha. :) And I am craving some right now!
