Vegetable Fusilli with Zucchini and Cheese

Prepare the ingredients. This is what awaits you on the plate - prepare the ingredients in advance so the work goes smoothly

Bring the water to a boil. Put water for the pasta in a pot and bring it to a boil.

Slice the zucchini. Wash the zucchini and cut it into rounds or half-rounds, depending on its size.

Slice the shallot. Peel the shallot and cut it into thin half-moons.

Prepare the tomatoes. Wash the cherry tomatoes and cut them in half.

Slice the garlic. Peel the garlic and cut it into thin slices.

Cook the pasta. Once the water is boiling, salt it and add the pasta. Cook according to the package instructions so it is al dente.

Saute the vegetables. Heat olive oil in a pan, add all the prepared vegetables, and saute over medium heat for about 3-5 minutes, until they soften slightly but remain fresh.

Combine with the pasta. Drain the pasta and add it to the pan along with a little of the cooking water (about one ladle per serving). Season with salt and pepper and toss everything together.

Serve. Briefly cook everything together so the flavors meld. Optionally serve with torn fresh basil and grated Parmesan