40 ml olive oil
15 ml balsamic or red wine vinegar
1 large onion, chopped
2 garlic cloves, minced
3 small zucchini, sliced
1 ml salt
pepper to taste
125 ml chicken stock
1 L fusilli
50 ml basil, fresh
10 ml mint, fresh
50 ml romano or parmesan cheese, grated
In a large skillet; heat oil and vinegar over medium high heat. Add onion and garlic and cook, stirring often, about 1 minute. Reduce heat to medium low and allow to cook until onion is very soft, about 15 minutes.
Add zucchini to skillet with salt and pepper. When zucchini is golden and soft; add chicken stock and bring to a boil just long enough to capture any little brown pieces.
Cook fusilli according to package directions. Drain and add to zucchini mixture. Toss with basil and mint, sprinkle with cheese and serve.
Serves 4