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A Quick Pasta Dish Packed with Summer Flavors

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Fusilli

Here’s an easy pasta dish that features zucchini, mint and basil. It’s meatless, so it can served as a side dish to the meat of your choice or it’s perfect for a vegetarian entrée. The recipe comes from Giuliano Hazan’s “Thirty Minute Pasta” (Stewart, Tabori & Chang, $27.50) “The improtant thing here is to cut the zuchini into narrow enough strips and sauté them long enough to develop a rich, sweet flavor,” he writes.

Fusilli with Zucchini and Mint (Fusilli alle Zucchine e Mentuccia)

1/2 medium to large sweet yellow onion
4 tablespoons extra-virgin olive oil
Salt, to taste
1 medium garlic clove
6-7 sprigs flat-leaf Italian parsley
1 1/4 pounds small zucchini
1 pound fusilli
1 sprig fresh mint
8-10 fresh basil leaves

Fill a pot for the pasta with about 6 quarts of water. Place over high heat and bring to a boil.

Peel and thinly slice the onion crosswise. Put the olive oil in a 12-inch skillet, add the onion and place over medium-high heat. Season lightly with salt and sauté until the onion turns a rich golden color, 6 to 8 minutes.

While the onion is sautéing, peel and finely chop the garlic. Finely chop enough parsley to measure 2 tablespoons. Wash the zucchini, trim the ends and cut into narrow strips. First cut slices lengthwise 1/4-inch thick. Then cut into strips 1/4-inch wide and 1 to 1 1/2 inches long.

When the onion is ready, add the garlic and parsley. Stir for 10 to 15 seconds, then add the zucchini. Season with salt and cook, stirring occasionally, until the zucchini is very tender and lightly browned in places about 10 minutes.

After the zucchini has cooked for 5 minutes, add about 2 tablespoons salt in the boiling pasta water, add the fusilli and stir well. Cook until al dente.

While the zucchini is cooking, chop the mint medium fine and coarsely chop the basil. After the zucchini has cooked 8 minutes, add the mint and basil. When the zucchini is ready, remove from the heat.

Just before the pasta is done, put the skillet with the zucchini back over high heat and add 2 to 3 tablespoons of the pasta water. Stir to loosen and dissolve all the browned bits on the bottom of the skillet, then remove from the heat.

When the pasta is done, drain well, toss with the sauce and serve at once.

Makes 4 servings.

Source: “Thirty Minute Pasta” by Giuliano Hazan

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