Summer Pasta With Herbs And Veggies - cooking recipe

Ingredients

1 lb fusilli or 1 lb rotini pasta
2 tablespoons olive oil
4 cups small zucchini (quartered lengthwise and sliced)
1 garlic clove, minced
4 cups chopped tomatoes
1/4 cup white wine (I use veggie stock)
1/3 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped flat leaf parsley
2 tablespoons chopped fresh marjoram
salt and pepper
freshly grated parmesan cheese

Preparation

Cook pasta in salted boiling water until tender but as firm as you like; drain and keep hot.
Meanwhile, in large skillet over medium heat, heat oil.
Add zucchini and garlic; cook for 5 minutes, stirring frequently.
Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
Stir in herbs; simmer for 5 minutes.
Season with salt and pepper.
Toss sauce with hot pasta.
Serve immediately, with Parmesan cheese for sprinkling on top.