Zucchini Fusilli

Zucchini Fusilli
Photo by Leo Gong


  • 1/3 cup pine nuts
  • 2 tablespoons butter, divided
  • ¾ pound fusilli
  • 1 cup fresh finely shredded parmesan cheese (about 2 oz.), divided
  • 2 pounds zucchini
  • 2 garlic cloves
  • 12 large basil leaves
  • + 2 more ingredients
    • 1 tablespoon olive oil, divided
    • ½ teaspoon plus 1 tbsp. salt, 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 ...

View full recipe at My Recipes


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