Summer Pasta With Herbs And Veggies

• 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

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

fusilli, olive oil, zucchini, garlic, tomatoes, white wine, fresh basil, fresh chives, flat leaf parsley, fresh marjoram, salt, parmesan cheese

Taken from www.food.com/recipe/summer-pasta-with-herbs-and-veggies-460282 (may not work)