Fusilli, corkscrews, are one of the most popular short pasta forms in Italy. For good reason; they hold up well to cooking, and do a wonderful job of capturing the sauce. A recipe? Fusilli with zucchini, a refreshing, healthy summer sauce. To serve 4:
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 14 ounces (350 g) fusilli or similar shaped pasta
- 2 1/4 pounds (1 k) zucchini
- An onion, sliced
- 4 eggs
- 1 cup (50 g) freshly grated Parmigiano
- 1 cup (50 g) freshly grated pecorino Romano
- Olive oil
- Salt and shredded hot pepper to taste
Preparation:
Set pasta water to boil, salt it, and cook the pasta.
In the meantime, wash the zucchini, slice them into rounds, and sauté them in olive oil. In a separate pan, sauté the sliced onion in olive oil; after they have wilted and become golden brown add them to the zucchini and continue to cook the mixture for 5 minutes. Check seasoning, and turn off the burner. Beat the eggs and combine them with the grated cheeses. When the pasta is done, drain it, and stir in the egg mixture; the heat of the pasta will cook the eggs. Stir the eggy pasta into the zucchini, mix well, and serve, with a light dusting of crumbled red pepper.
Yield: 4 servings corkscrews with zucchini sauce.
In the meantime, wash the zucchini, slice them into rounds, and sauté them in olive oil. In a separate pan, sauté the sliced onion in olive oil; after they have wilted and become golden brown add them to the zucchini and continue to cook the mixture for 5 minutes. Check seasoning, and turn off the burner. Beat the eggs and combine them with the grated cheeses. When the pasta is done, drain it, and stir in the egg mixture; the heat of the pasta will cook the eggs. Stir the eggy pasta into the zucchini, mix well, and serve, with a light dusting of crumbled red pepper.
Yield: 4 servings corkscrews with zucchini sauce.
