Fusilli with zucchini is a simple and tasty dish typical of Italian cuisine. Tender zucchini are sautéed in a pan along with onion and basil to create a flavorful base. Then, al dente fusilli are added and mixed with grated Parmesan cheese. The result is a creamy and flavorful dish, perfect for a quick lunch or a light dinner.
Clean and wash the onion and slice it finely
Wash the zucchini, trim them, and cut them into pieces
In a saucepan greased with oil and 1 tablespoon of water, gently sauté the onion over low heat
Add the zucchini, stir gently, and let cook over high heat for ten minutes
Meanwhile, in a bowl, mix the eggs with the Parmesan until a creamy mixture forms, season with salt and pepper
Wash and gently dry the basil leaves and tear them with your hands
Cook the pasta in plenty of salted water, drain it al dente, and first mix it with the egg cream, stirring well, then with the zucchini
Finally, season with pepper, basil, and serve immediately
Pan
Knife
Grater
Store in the refrigerator in an airtight container for up to 2 days
You can add chili pepper to give the dish a spicy touch
Italia
| 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 |
