Zucchini Fusilli

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by: I Can Cook That






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

Nutrition Facts
Zucchini Fusilli

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
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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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