Fusilli with Zucchini and Herbs

60 people added this to their Recipe Box

Tested Till Perfect

Cooking the onion slowly over low heat to release its flavour and using a chicken stockbased liquid to moisten means less oil is required and the fat content remains moderate. You can substitute any corkscrew-shaped pasta for fusilli.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
calories 480
protein 15 g
fat 14 g
carbohydrate 72 g
high source fibre. -

Preparation:

In skillet, heat oil and vinegar over medium-high heat; cook onion and garlic, stirring constantly, for 1 minute. Reduce heat to medium-low; cook, stirring occasionally, for about 15 minutes or until onion is very soft.

Meanwhile, trim ends from zucchini; halve lengthwise. Cut each half lengthwise into 3 strips; cut crosswise into 1-inch (2.5 cm) pieces. Add to skillet along with salt and pepper; cook over medium-high heat, stirring often, for 7 to 10 minutes or until zucchini is softened and starts to turn golden. Pour in chicken stock; bring to boil, stirring to scrape up any brown bits.

Meanwhile, in large pot of boiling salted water, cook fusilli for 8 to 10 minutes or until tender but firm. Drain, reserving 1/4 cup (50 mL) of the cooking liquid. In warm serving bowl, gently toss together pasta, zucchini mixture, basil and mint, adding reserved cooking liquid if necessary to moisten. Sprinkle with cheese.

 



Source

© CanadianLiving.com




For more great recipes when you're on the go, get Canadian Living Mobile!
Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.

E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »

Advertisement

Featured Menu







Our Partners




Our Contests