Fusilli with zucchini and fish

2_03133 FUSILLI with ZUCCHINI and fish INGREDIENTS for 4 PEOPLE 400 g fusilli corti, 300 g of courgette, 4 tomatoes perini, 1 clove of garlic, 1 leek, 1 sprig of mint (3 branches), 40 g extra virgin olive oil, 50 g of grated cheese or grated Parmesan cheese, salt and black pepper.

For the FISH: 4 or 5 cutlets or fish fillets or hake.

For the TRITO: Tracksuits AROMATIC herbs available, 50 g Parmesan cheese, 50 g breadcrumbs, 20 g olive oil, salt and pepper.

In a bowl combine the Parmesan cheese, bread crumbs and herbs and keep aside.

Chop the white part of the leek, garlic, half the Mint and mix with olive oil.

Clean and wash the zucchini, cut into small cubes or slices and cook for 5 minutes at 800 g of salted boiling water.

Meanwhile, sprinkle the slices of fish, with chopped aromatic, add salt and cook for 15 minutes.

Cook fusilli for the time indicated on the package.

When cooked, pour the "fusili" in a bowl, mix well, sprinkle with cheese and freshly ground black pepper, garnish with remaining Mint.