The quintessential summer pasta dish. Light, tasty and pretty enough to eat! Cutting the zucchini into strips and cooking them until they’re tender but still holding their shape allows them to twist and turn around the fusilli, clinging to the noodles like sauce.
Ingredients
- 2 pounds zucchini
- 2 garlic cloves
- 12 large basil leaves
- 1/3 cup pine nuts
- 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
How to Make It
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.
In a large frying pan over medium heat, toast pine nuts…
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