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| karenbarnaby.com / Fusilli with Zucchini and Lemon | ||
You can add fresh basil, parsley or mint to this pasta
if you like.
Serves 4
2 Tbsp.
olive oil
30 ml
4
medium zucchini, cut into 2-by 1/2-inch (5-by 1.2 cm) sticks
4
1 Tbsp.
unsalted butter
15 ml
2
cloves garlic, minced
2
1/2 cup
dry white wine
120 ml
1 cup
chicken stock
240 ml
1/2 cup
whipping cream or half-and-half
120 ml
2 tsp.
lemon zest
10 ml
salt and pepper to taste
1 lb.
dry fusilli
454 g
1/4 cp
freshly grated Parmesan cheese
60 ml
Heat the olive oil over high heat in a large, heavy
frying pan. Add the zucchini in a single layer, in batches if necessary,
and fry until it is browned on the bottom. Transfer to a plate.
Melt the butter over medium heat in a large pot. Add the garlic and sauté
for a minute. Add the white wine and chicken stock and reduce by half
over high heat. Add the cream and boil until slightly thickened. Add the
lemon zest and season with salt and pepper.
Bring a large pot of water to a boil. Add the fusilli to the boiling water
and salt liberally. It should taste like seawater. Cook, stirring occasionally,
until the pasta is tender but still firm to the bite, 8-10 minutes. Drain
and return the pasta to the cooking pot. Add the sauce and zucchini and
stir over low heat to coat the pasta with the sauce. Stir in the Parmesan
cheese and serve.
From Screamingly Good Food, © 1997 Karen Barnaby, Whitecap Books