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Zuccini & Tomato with Rotini

1 package (375 g) Rotini
2 tbsp (30 ml) Vegetable Oil
1 onion, chopped
2 cloves garlic, finely chopped
1 zuccini, sliced
1 tbsp (15 ml) all purpose flour
1 can (370 ml) Regular, 2% or Fat Free Evaporated Milk
1/2 Cup (125 ml) grate Parmesan cheese
12 cherry tomatoes, cut in half
2 tbsp (30 ml) lemon zest
2 tbsp (30 ml) fresh parsley or basil, chopped
1/4 tsp (1 ml) pepper
1/4 cup (50 ml) Parmesan cheese
1/4 cup (50 ml) fresh parsley or basil, chopped
1. Cook Rotini according to package directions. Drain well. Reserve.
2. Heat vegetable oil in a large deep skillet. Saute onion, garlic and zuccini until tender, about 5 minutes.  Stir in flour. Cook 2 minutes, stirring. Add evaporated milk, bring to boil, cook 3 minutes and stir in cheese.  Cook, stirring constantly until thickened, about 2-3 minutes. Stir in tomatoes, lemon zest and herbs. Toss rotinin with mixture. Tast and adjust seasoning if necessary. Sprinkle with additional cheese and herbs.