|
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.
|
