Recipe

Fusilli With Zucchini Mint And Cream Recipe

Add Step-by-Step Photos	Katerina / All my dishes 2 years, 5 months ago A quick summertime dinner to use up the abundance of zucchini and mint. You could also thinly slice the zucchini into discs but I like it grated because it really becomes part of the sauce Prep:20m Cook:15m Servings:4	Katerina
	quick vegetarian cheap

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Ingredients

2 small\medium zucchini, well scrubbed

2 cloves garlic, chopped

2 tablespoons olive oil

salt and pepper

½ cup cream

2 tablespoons mint, chopped

½ cup parmesan, freshly grated

350 g fusilli

Directions

Grate the zucchini using a food processor. Move to a colander and salt. Allow to drain for about 20 minutes. Blot dry with paper towels.

Boil salted water for pasta and add.

Meanwhile over medium heat add olive oil and garlic, saute for 30 seconds and then add zucchini and a pinch of salt.

Cook zucchini stirring for about 3-5 minutes. Add the mint, turn a few times and add the cream and season generously with pepper.

Cook at a simmer for a few minutes until the pasta is done. If the sauce gets too thick take it off the heat. Taste and adjust for seasoning.

Reserve a cup of pasta water and drain the pasta. Toss with the sauce add parmesan and pasta water a tablespoon as a time as is needed.

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Comments

divaliscious 1 year, 10 months ago said:
Who needs summer when this delicious sounding meal is calling me loud and clear depite it being December! WOW, Loving this one..total keeper for me - thanks for a great post!

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