Lemony Fusilli With Chicken Zucchini And Pine Nuts

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This comes from fitnessmagazine. i haven't tried it yet, just posting so that i can add it to my menu.

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Steps

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Bring a large pot of water with 2 teaspoons of the salt to a boil.

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Add the fusilli.

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Cook until al dente.

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Warm 1 tablespoon of the olive oil in a large skillet over high heat.

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Add the zucchini , scallions , pine nuts , lemon peel , red pepper flakes , and 1 / 2 teaspoon of the salt.

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Cook , tossing frequently , until zucchini is well browned and tender , about 5 minutes.

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Use a slotted spoon to transfer zucchini to a serving bowl.

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Remove lemon peel from pan.

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Mince 1 / 2 teaspoon of the peel and discard the rest.

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Squeeze half the lemon over the zucchini.

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Turn heat to medium-high and swirl in remaining olive oil.

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Add the chicken , minced lemon peel , and remaining salt.

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Cook , stirring , until golden , about 7 minutes.

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Drain fusilli , reserving 1 / 4 cup of the cooking water.

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Add fusilli , zucchini , and reserved cooking water to skillet.

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Cook 1 to 2 minutes.

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Transfer to a bowl and top with the basil and , if using , parmesan.

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Ingredients

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salt, whole wheat fusilli, olive oil, zucchini, scallions, pine nuts, lemon, red pepper flakes, boneless skinless chicken breasts, basil leaves, parmesan cheese