Creamy Zucchini Fusilli

vegetarian Serves: 4 Cook Time: 36
This dish is basically summer on a plate. The essence of the locally grown zucchini combined with the floral and pleasantly acidic lemons combine to make a sauce that is unforgettable, just like you are.


  • 4 tablespoons olive oil
  • 2 small shallots, minced
  • 4 zucchini, shredded on the large holes of a box grater
  • A pinch of salt
  • A scrunch of pepper
  • 2 lemons, zest and juice
  • 1 pound of fusilli col buco
  • 5 ounces pecorino cheese, finely grated
  • A bunch of mint leaves


  1. Bring a medium pot of water to a boil.
  2. Meanwhile, in a medium-sized pan, add olive oil and shallots and set over a whisper of a flame. Let sizzle for about 2 minutes, then add zucchini. Season with salt and pepper with the passion of an Italian and let cook for about 2 to 3 minutes, or until the zucchini starts to break down slightly.
  3. Add lemon zest and juice to the sauce, then ladle in about 1 cup of the boiling water and let simmer for 8 to 10 minutes.
  4. When the water reaches a boil, season it with salt so it tastes like a well-seasoned soup, then add pasta and cook to very al dente.
  5. Using tongs or a spider strainer pull out the pasta and add it to the pan with the zucchini sauce.
  6. Add the pecorino cheese and a little pasta water (aka Tears of the Gods!) to the pasta and mix with love over a low flame until the sauce is creamy and gorgeous, just like you are.
  7. Let cook until the pasta is perfectly al dente, then remove from the heat and plate. Finish it off with more pecorino and some mint leaves. Enjoy!

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