Fusilli with Zucchini and Herbs
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 480 |
| pro | 15 g |
| total fat | 14 g |
| carb | 72 g |
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.
Ingredients
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar or red wine vinegar
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- 3 small zucchinis, (1 lb/500 g)
- 1/4 tsp salt
- 1 Pinch pepper
- 1/2 cup chicken stock
- 4 cups fusilli pasta, (12 oz/375 g)
- 1/4 cup chopped fresh basil
- 2 tsp chopped fresh mint
- 1/4 cup grated pecorino cheese or romano cheese or Parmesan cheese
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
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