FEDELINI WITH GRILLED PEPPERS AND ZUCCHINI
Serves 8
Fedellini is a dried string pasta narrower than spaghetti.

4 tb extra virgin olive oil
3 tb seasoned balsamic or aged sherry vinegar
4 zucchinis, rinsed, ends removed and slice once lengthwise
1 large red onion in 1/2 inch slices
2 garlic cloves minced
salt and ground pepper
2 large red or yellow bell peppers, grilled, peeled and seeded and cubed
1 cup chopped tomatoes
1 cuo chicken broth
1 lb fedelini
1/4 cup each finely chopped fresh basil and cilantrillo
8 slivers of curled, sliced Parmesan cheese or 1/2 cup freshly grated.

Combine oil, vinegar and salt and pepper in large bowl. Marinate the zucchini, onions, garlic and pepper for 40 minutes. Drain the vegetables reserving the marinade. Grill the vegetables 5 minutes per side. Remove from grill cool and cut the zucchini and onion in 3/4 inch pieces. Put the marinade in saucepan. Add the zucchini, onion, peppers, tomatoes and broth and bring just to the boil. Turn off the heat. Cook the pasta, drain and add to the vegetables and sauce. Toss well with the basil and parsley and heat for 3 minutes. To serve, spoon on individual plates and add the Parmesan on top. Serve along a serving platter with the pork slices.