Fusilli with zucchini is a simple and tasty dish typical of Italian cuisine. Tender zucchini is sautéed in a pan along with onion and basil to create a flavorful base. Next, the fusilli, cooked al dente, are mixed with grated parmesan cheese. The result is a creamy dish full of flavor, perfect for a quick lunch or a light dinner.
Clean and wash the onion and slice it thinly
Wash the zucchini, trim the ends, and cut them into pieces
In a greased saucepan with oil and 1 tablespoon of water, sauté the onion over low heat
Add the zucchini, gently mix, and let cook over high heat for ten minutes
Meanwhile, in a bowl, mix the eggs with the parmesan until a cream forms, season with salt and pepper
Wash and gently dry the basil leaves and tear them by hand
Cook the pasta in plenty of salted water, drain it al dente, and season it first with the egg cream, mixing well, then with the zucchini
Lastly, season with pepper, basil, and serve immediately
Frying Pan
Knife
Grater
Store in the refrigerator in an airtight container for up to 2 days
You can add chili to bring a spicy touch to the dish
Italy
| Energy (kcal) | 114.83 |
| Carbohydrates (g) | 16.91 |
| of which Sugars (g) | 1.65 |
| Fat (g) | 3.04 |
| of which Saturates (g) | 0.92 |
| Protein (g) | 5.38 |
| Fiber (g) | 1.27 |
| Sale (g) | 0.02 |
