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Simple Summer Pasta

by Tom Fleming

Listen to the Podcast

Serves 4

1 lb. fusili or orrichiette pasta

1 large zucchini

1 Portobello mushroom

2 medium roma tomatoes, rough chopped and reserved

1 cup fresh arugula

2 oz. extra virgin olive oil

1/4 cup shaved Parmesan cheese

2 large boneless chicken breasts

Salt and pepper to taste

Rinse and dry zucchini, roma tomato and arugula and reserve. Cut zucchini into large slices and season with salt and pepper

And reserve. Season mushroom with salt and pepper and drizzle with 1/2 oz. Of olive oil and reserve. Clean and tear arugula in large pieces and reserve.

Bring to boil 2 quarts water in pot on stove or grill.

Place zucchini, mushroom on grill and cook 2-3 minutes per side until done. Remove and reserve.

Slice mushroom into long pieces and reserve.

Clean chicken breast and season with salt and pepper. Cook over high heat on grill for 3-4 minutes per side. When cooked, remove chicken breast and allow to rest on clean platter.

Cook pasta in boiling water with a pinch of salt and oil. When pasta is al dente remove form stove and drain.

Cut chicken into large chucks and place in a large kitchen bowl. Add drained pasta to bowl. Add remaining ingredients and toss. Re-season with salt and pepper if necessary.

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