| 1 box | BARILLA Rotini |
| 3/4 cup | dry red wine |
| 1/2 cup | beef broth |
| 2 whole (1/2 cup) | shallots, chopped and divided |
| 1/3 cup | extra virgin olive oil, divided |
| 2 whole (3 cups) | zucchini, sliced |
| 1/2 teaspoon | salt |
| 1/3 cup | freshly grated Parmigiano cheese |
| 3 tablespoons | fresh parsley, chopped |
HEAT wine, broth, 1/4 cup shallots and 3 tablespoons oil in small saucepan over medium-high heat. Cook 15 minutes, or until reduced to just over 1/2 cup, stirring occasionally.
HEAT remaining oil in skillet over medium heat. Add remaining shallot; sauté 1 minute.
ADD zucchini; sauté 6 minutes or until tender, stirring occasionally.
COOK pasta according to package directions; drain and return to pot.
ADD wine mixture and salt to hot pasta and gently toss zucchini and cheese into pasta mixture. Transfer to serving platter. Garnish with chopped fresh parsley.
Substitute chopped onion for shallots.