Creamy Zucchini Fusilli
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.
Ingredients
- 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
Method
- Bring a medium pot of water to a boil.
- 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.
- 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.
- 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.
- Using tongs or a spider strainer pull out the pasta and add it to the pan with the zucchini sauce.
- 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.
- 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!
