Italian Recipes - Fresh Tomato Fusilli

Ingredients                     

• 8 ounces dried fusilli pasta (about 3 cups)

• 1 tablespoon butter

• 3 cups packaged sliced fresh mushrooms

• 1 small zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick slices (1 cup)

• 1/4 cup chopped onion

• 1 1/2 teaspoons bottled minced garlic (3 cloves)

• 1 tablespoon all-purpose flour

• 3/4 cup half-and-half or light cream

• 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed

• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed

• 1/2 teaspoon salt

• 2 cups red and/or yellow cherry tomatoes, halved

• 2 tablespoons dry white wine or 4 teaspoons lemon juice

• 1/4 cup finely shredded Parmesan cheese (1 ounce)

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Method:

1. Cook pasta according to package directions; drain. Return pasta to hot pan; cover and keep warm.

2. Meanwhile, for sauce, in a large skillet melt butter over medium heat. Add mushrooms, zucchini, onion, and garlic; cook about 5 minutes or until tender.

3. Sprinkle flour over vegetable mixture; stir to combine. Add half-and-half, dried herbs (if using), and salt to vegetable mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.

4. Remove from heat. Stir in cherry tomatoes, wine, and fresh herbs (if using). Pour over pasta; toss to coat.

5. Transfer to a warm serving dish. Sprinkle with Parmesan cheese.