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Zucchini Fusilli





Yields
Makes 6 servings




Total Time
40 mins

Cutting the zucchini into strips and cooking them until they're tender but still holding their shape allows them to twist and turn around the fusilli, clinging to the noodles like sauce. In addition, the pine nuts add richness to the plate, which—like all good pasta dishes—tastes greater than the sum of its parts. Prep and Cook Time: 40 minutes.

Zucchini Fusilli




Leo Gong
 2 pounds zucchini
 2 garlic cloves
 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
 3/4 pound fusilli
 1 cup fresh finely shredded parmesan cheese (about 2 oz.), divided
Step 1
1

Bring a large pot of water to boil. Meanwhile, trim and discard ends of zucchini. Cut each zucchini into 3- to 4-in. lengths; cut each length into 1/4- to 1/2-in.-thick matchsticks and set aside. Chop garlic and set aside. Cut basil leaves into thin ribbons and set aside.

Step 2
2

In a large frying pan over medium heat, toast pine nuts, stirring, until golden, about 2 minutes. Transfer to a small bowl and set aside. In the same pan, melt 1 tbsp. butter with 2 tsp. olive oil. Increase heat to high and add half of the zucchini and 1/4 tsp. salt. Cook zucchini, stirring frequently, until soft and browned, about 5 minutes. Transfer zucchini to a plate with a slotted spoon, leaving as much of the butter and oil in the pan as possible. Repeat with remaining zucchini and 1/4 tsp. salt. Remove frying pan from heat and reserve.

Step 3
3

Add remaining 1 tbsp. salt and fusilli to boiling water and cook until pasta is tender to the bite, 5 to 10 minutes. Drain and transfer to a large bowl.

Step 4
4

Meanwhile, heat reserved frying pan over medium-high heat, add remaining 1 tsp. olive oil and the chopped garlic, and cook until fragrant but not browned, about 1 minute. Add reserved zucchini and pine nuts. Cook, stirring, until well combined. Add zucchini mixture and reserved basil to cooked fusilli and toss to combine. Add 1/2 cup parmesan and remaining 1 tbsp. butter. Toss until butter melts and everything is well combined. Divide among 6 plates or pasta bowls. Sprinkle with remaining 1/2 cup parmesan and serve immediately.

Step 5
5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 367Calories from Fat 32
% Daily Value *
Total Fat 13g20%

Saturated Fat 5g25%
Cholesterol 17mg6%
Sodium 651mg28%
Total Carbohydrate 49g17%

Dietary Fiber 2.5g10%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.