Fusilli with Zucchini

What You Need:

2 tbsp Olive oil
1/2 cup Diced celery
1/2 cup Diced carrot
1 Shallot, chopped
1 Tbsp chopped garlic
1 (28 oz)can Crushed tomatoes
1 cup Veggie broth
salt and freshly ground pepper, to taste
1 Tbsp Cornstarch mixed with 2 Tbsp cold water
2 Tbsp olive oil
2 Zucchini, cut in thin half circles
4 cups Fusilli, freshly cooked and drained

What To Do:

In a large saucepan heat the oil over medium heat. Saute the celery, carrots, shallot, and garlic until tender. Add the tomatoes and vegetable broth; season with sald and pepper and bring to boil. Lower the heat and simmer for 20 minutes.
Stir in the cornstarch mixture and cook, stirring, until thickened. Remove from the heat and cover to keep warm.
In a large skillet, heat the oil over high heat. Add the zucchini and cook, stirring often, until tender and golden.
Add the fusilli and the tomato sauce. Toss to mix well and heat through. Taste for seasoning and serve.