1
: Cook rotini according to package directions. Drain well. Reserve.
2
: Sauce: heat olive oil in a large deep skillet. Sauté onion, garlic and zucchini until tender, about 5 minutes. Stir in flour. Cook 2 minutes, stirring. Add evaporated milk, bring to boil, cook 3 minutes and stir in cheese. Cook, stirring constantly until thickened, about 2-3 minutes. Stir in tomatoes, lemon zest and herbs. Toss rotini with mixture. Taste and adjust seasoning if necessary. Sprinkle with additional herbs and cheese.