Zucchini Fusilli
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Zucchini is another one of my favorite summer vegetables. It always taste so fresh and light, and really brightens up a meal. I usually just saute zucchini and summer squash or grill it, so I was in search of a recipe that actually incorporated zucchini into the main meal versus it just being a side. Sunset magazine had this delicious sounding recipe for zucchini fusilli.
ingredients
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serves: 4
medium sized zucchini
2 cloves garlic
12 large basil leaves
1/3 cup pine nuts
2 tablespoons butter, divided
1 tablespoon olive oil, divided
1/2 teaspoon plus 1 tbsp salt, divided
1 Zest and juice of lemon
1 box fusilli
1 cup fresh finely shredded Parmesan cheese (about 2 oz), divided
Servings Per Recipe: 4
Amount per Serving
Calories: 321
- Total Fat: 21.5 g
- Saturated Fat: 7.3 g
- Trans Fat: 0.2 g
- Cholesterol: 25.6 mg
- Sodium: 593.9 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 3.9 g
- Sugars: 1.9 g
- Protein: 9.7 g
preparation
1. Bring a pot of water to a boil for the pasta.
2. Trim and discard ends of the zucchini. Cut each zucchini into 3-4 inch pieces. Cut each length into 1/4 to 1/2 inch thick matchsticks and set aside. (Also known as a julienne cut)
3. Prepare your garlic and basil. Cut the basil into thin ribbons.
4. In a large saute pan, toast the pine nuts over medium heat until golden (about 2 minutes). Remove from heat and set aside.
5. Using the same pan, melt 1 tablespoon butter with 2 teaspoons olive oil.
6. Add half of the zucchini and 1/4 teaspoon salt and cook over high heat.
7. Transfer to a plate, leaving as much of the butter and oil in the pan as possible (I used tongs. You can also use a slotted spoon). Repeat with remaining zucchini and 1/4 teaspoon salt.
8. Add remaining 1 tablespoon salt and the pasta to boiling water. Cook for 5-10 minutes, until a dente. Transfer to a large bowl.
9. While the pasta is cooking, add 1 teaspoon olive oil and chopped garlic to the saute pan. Cook until fragrant, about 1 minute. Add the zucchini and pine nuts. Stir until well combined.
10. Add remaining 1 tablespoon salt and the pasta to boiling water. Cook for 5-10 minutes, until a dente. Transfer to a large bowl.
11. While the pasta is cooking, add 1 teaspoon olive oil and chopped garlic to the saute pan. Cook until fragrant, about 1 minute. Add the zucchini and pine nuts. Stir until well combined.
12. Add 1/2 cup Parmesan and the remaining 1 tablespoon butter. Toss until butter melts. Divide among 6 bowls. Sprinkle with remaining 1/2 cup cheese and serve immediately.
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comments
Mommy_loves_to_cook
September 8, 2011