Creamy Zucchini Fusilli

Creamy Zucchini Fusilli

Serves 4

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!

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…but the Gorgeous Ones call me The Pasta Queen

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