Fish

Zucchini Fusilli takes 40 minutes to prepare.

Zucchini Fusilli takes several minutes to cook.

Zucchini Fusilli makes 6 servings.

The ingredients for Zucchini Fusilli are:

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

Here is how you make Zucchini Fusilli:

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.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.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.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.Number of Servings: 6Recipe submitted by SparkPeople user LIBERTYM.

The nutritional information for Zucchini Fusilli is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 323.6

• Total Fat: 14.6 g
• Cholesterol: 17.8 mg
• Sodium: 220.4 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 10.0 g
• Protein: 15.8 g