A great light summer dish to use up that overabundance of zucchini from your garden.
2 pounds zucchini
2 garlic cloves
12 large basil leaves
1/3 cup sunflower seeds
zest & juice of 1/2 lemon
2 tablespoons butter, divided
1 tablespoon olive oil, divided
1/2 teaspoon plus 1 tbsp. salt, divided
3/4 pound fusilli
1 cup fresh finely shredded parmesan cheese (about 2 oz.), divided
1. Bring a large pot of water to boil. Meanwhile, trim and discard ends of zucchini. Cut each zucchini into 3- to 4-in. lengths; cut each length into 1/4- to 1/2-in.-thick matchsticks and set aside. Chop garlic and set aside. Cut basil leaves into thin ribbons and set aside.
2. In a large frying pan over medium heat, melt 1 tbsp. butter with 2 tsp. olive oil. Increase heat to high and add half of the zucchini and 1/4 tsp. salt. Cook zucchini, stirring frequently, until soft and browned, about 5 minutes. Transfer zucchini to a plate with a slotted spoon, leaving as much of the butter and oil in the pan as possible. Repeat with remaining zucchini and 1/4 tsp. salt. Remove frying pan from heat and reserve.
3. Add remaining 1 tbsp. salt and fusilli to boiling water and cook to al dente. Drain and transfer to a large bowl.
4. Meanwhile, heat reserved frying pan over medium-high heat, add remaining 1 tsp. olive oil, lemon zest, lemon juice and the chopped garlic, and cook until fragrant but not browned, about 1 minute. Add reserved zucchini and sunflower seeds. Cook, stirring, until well combined. Add zucchini mixture and reserved basil to cooked fusilli and toss to combine. Add 1/2 cup parmesan and remaining 1 tbsp. butter. Toss until butter melts and everything is well combined. Divide among 6 pasta bowls. Sprinkle with remaining 1/2 cup parmesan and serve immediately. Enjoy!
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