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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Calabrian Fusilli with Zucchini Recipe

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This recipe for Calabrian Fusilli with Zucchini is from Mommoo's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup olive oil
1 1/2 cups onions, minced
zest of 1 lemon
2 - 3 pounds zucchini, diced
4 cloves garlic, sliced paper thin
12 Tbsp unseasoned bread crumbs
salt and pepper
3/4 lb fusilli pasta
1 oz grated Parmigiano cheese
red pepper flakes
Directions:
Directions:
Heat the bread crumbs in a small sauté pan over low heat until lightly golden.
Add 1/4 cup oil and sauté, seasoning with salt and pepper.
Heat 1/4 cup oil in a small pan over medium heat and gently cook the onions for 1 - 2 minutes, until golden brown.
Stir in the garlic and cook for 1 minute, then add the lemon zest.
Heat 1/4 cup olive oil over high heat and cook the zucchini until golden on all sides.
Add red pepper to taste.
Transfer the zucchini and onions to a covered dish, season with salt and pepper, and keep warm.
Bring a large pot of salted water to a boil.
Add the Fusilli and cook until al dente, about 6 to 8 minutes.
Drain the pasta and add to a large mixing bowl, then thoroughly mix in the zucchini and onions.
Add the remaining olive oil, toss in the parmigiano cheese, and top with the toasted bread crumbs.
Serve immediately.

 

 

 

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