Lemony Fusilli With Chicken, Zucchini, And Pine Nuts

• 3 teaspoons salt
• 8 ounces whole wheat fusilli
• 2 tablespoons olive oil
• 2 zucchini, halved lengthwise, sliced into 1/4-inch thick pieces
• 5 scallions, chopped
• 1/4 cup pine nuts
• 1 lemon, rind peeled in strips
• red pepper flakes, 1 small pinch
• 12 ounces boneless skinless chicken breasts, cut into bite-size pieces
• 5 large basil leaves, sliced
• 1/4 cup parmesan cheese, grated (optional)

1. Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
2. Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
3. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
4. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
5. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.

salt, whole wheat fusilli, olive oil, zucchini, scallions, nuts, lemon, red pepper, chicken breasts, basil, parmesan cheese

Taken from www.food.com/recipe/lemony-fusilli-with-chicken-zucchini-and-pine-nuts-436033 (may not work)