Fusilli with Zucchini and Herbs

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com


  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 onion thinly sliced
  • 2 cloves of garlic minced
  • 3 zucchinis (1 lb/500 g)
  • 1/4 teaspoon salt
  • 1 pinch pepper
  • 1/2 cup chicken stock
  • 4 cups fusilli pasta (12 oz/375 g)
  • 1/4 cup chopped fresh basil
  • 2 teaspoons chopped fresh mint
  • 1/4 cup grated pecorino cheese
  • 1/4 cup grated romano cheese
  • 1/4 cup grated Parmesan cheese


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.


Nutritional facts Per serving, about:

  • Protein 15 g
  • Calories 480.0
  • Total fat 14 g
  • Total carbohydrate 72 g
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Fusilli with Zucchini and Herbs