Fusilli with Zucchini Ribbons

Ingredients2 cups low-sodium vegetable broth

2 cups water

3 cups brown rice fusilli

2 zucchini, trimmed

1 carrot, trimmed

3 tablespoons pesto

½ cup walnuts, toasted, chopped

2 to 3 tablespoons grated Parmesan

Grated zest of 1 lemon

Salt and pepper

Preparation1. In a heavy 12-inch sauté pan, bring broth and water to a rapid boil. Add pasta. Cook over high heat, stirring to prevent sticking, for 1 minute less than the shortest cooking time suggested on package.

2. Make the zucchini and carrot ribbons: Balancing zucchini at an angle, use a peeler and moderate pressure along the length to make the first strip. Position peeler blade so that remaining strips will have a green strip on one side. Peel white flesh till you reach seeds; toss. Repeat with carrot.

3. When pasta is almost done, add zucchini and carrot; cook for 30 seconds. Drain off unabsorbed water, leaving about ½ cup liquid in pot. Turn off heat.

4. Stir in pesto, walnuts, cheese and lemon zest. Add salt and pepper to taste. Divide and garnish with more cheese.

Serves 4