8 oz. uncooked corkscrew or twist pasta
1/2 c. vegetable oil
3 c. (3 medium) sliced 1/4-inch zucchini
1 c. chopped red onion
1/4 c. freshly grated Parmesan cheese
1/4 c. chopped fresh basil
1/4 c. chopped fresh chives
2 medium ripe tomatoes, cut in wedges
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. lemon juice

Cook pasta according to box directions and drain. Meanwhile, in 10-inch skillet, heat oil. Add zucchini and onions. Cook over medium heat, stirring occasionally, until zucchini is crisply tender. Add remaining ingredients and pasta. Cover; let stand for 2 minutes or until tomatoes are heated through. Serves 6.