This time around I tried this fusilli pasta with shredded zucchini recipe. The dish comes together pretty quickly and the minimal hands-on cooking time makes it perfect for a summer dinner. It is packed with zucchini and topped with Parmesan, making it a perfect meatless main dish. We ate ours as a side dish with some simple grilled chicken breasts.
The recipe made enough that I had some leftovers to take for lunch. I omitted the Parmesan and added some fresh mozzarella pearls and toasted pine nuts instead. It may have tasted even better than the original.
Ingredients:
- 3 zucchini
- Kosher salt
- 1 lb. fusilli (rotini) pasta *I used Barilla Whole Grain
- 3 Tbs. extra virgin olive oil, plus a little more for the pasta
- 2 shallots, cut in half and thinly sliced crosswise
- 1 clove garlic, finely minced
- 1/2 tsp. red pepper flakes
- Freshly ground black pepper
- 1/2 cup fresh parsley, roughly chopped
- 1 oz. Parmesan cheese, grated
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 9 minutes. Before you drain the pasta, reserve 1 cup of the cooking water and set aside. Drain the pasta, place in a large bowl, and toss with a little olive oil.
Return the pot to medium-high heat. Add the 3 Tbs. oil and heat for 30 seconds. Add the shallots and garlic and cook, stirring, until soft but browned, about 2 minutes.
Add the zucchini, pepper flakes, 1/2 tsp. salt, and black pepper to taste and stir well to combine. Cook until the zucchini is softened, about 3 minutes.
Return the pasta to the pot and add the reserved cooking water. Cook until the ingredients are well combined and the pasta is warmed through, about 1 minute.
Remove from the heat and stir in the parsley. Top with Parmesan cheese and serve.
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