Fusilli with Vegetables

3 tb Olive Oil

1 tb Lemon Juice

4 tb Parmesan Grated

1/2 lb Small Zucchini, Cut Into

1/4 In Thick Slices, 1/4.

Broth 1/2 lb Ripe Plum Tomatoes Diced OR

1 1/4 c Canned Diced Tomatoes

1/3 c Chopped Fresh Parsley

1/4 c Chopped Fresh Basil OR

2 ts Dried

2 cl Garlic minced

2 md Shallots Minced

1/2 ts Marjoram

1/2 ts Salt

1/2 lb Fusilli OR Short Pasta

Place 2 T. Of Oil On One Small Plate & 3 T. Parmesan On Another.Dip One Side Of Each Zucchini Slice in Oil, Then Parmesan. Arrangecheese Side Up On Broiler Pan. Combine Tomatoes, Parsley, Basil, Shallots, Garlic, Marjoram, Salt, Remaining 1 T. Of Oil in A Bowl. Preheat Broiler. Cook Fusilli OR Other Short Pasta Until Just Tender But Firm To The Bite. Rinse With Cold Water. Drain. Add To Tomato Mixture. Mix in 1/4 C. Chicken Broth And Lemon Juice. Broil Zucchini 5 Inches From The Heat Source Until Bubbly & Golden Brown. About 3 Min. Add To Pasta And Toss. Garnish With Basil Leaves. Sprinkle With Remaining 1 T. Cheese. Serve At Room Temperature.