Fusilli with Zucchini and Herbs

In skillet, heat oil and vinegar over medium-high heat; cook onion and garlic, stirring constantly, for 1 minute. Reduce heat to medium-low; cook, stirring occasionally, for about 15 minutes or until onion is very soft.

Meanwhile, trim ends from zucchini; halve lengthwise. Cut each half lengthwise into 3 strips; cut crosswise into 1-inch (2.5 cm) pieces. Add to skillet along with salt and pepper; cook over medium-high heat, stirring often, for 7 to 10 minutes or until zucchini is softened and starts to turn golden. Pour in chicken stock; bring to boil, stirring to scrape up any brown bits.

Meanwhile, in large pot of boiling salted water, cook fusilli for 8 to 10 minutes or until tender but firm. Drain, reserving 1/4 cup (50 mL) of the cooking liquid. In warm serving bowl, gently toss together pasta, zucchini mixture, basil and mint, adding reserved cooking liquid if necessary to moisten. Sprinkle with cheese.