Summer Pasta

Name: Summer Pasta
Ingredients: 3 tablespoons (45 milliliters) extra-virgin olive oil, plus more for the pasta; 1 pound (455 grams) fusilli; Kosher salt; 3 zucchini (about 1 ½ pounds/680 grams); 3 tablespoons (45 milliliters) extra-virgin olive oil, plus more for the pasta; 2 shallots, cut in half and thinly sliced crosswise; 1 clove garlic, pressed or finely minced; ½ teaspoon red chili flakes Freshly ground black pepper; ½ teaspoon red chili flakes Freshly ground black pepper; ½ cup (30 grams) roughly chopped fresh parsley; 1 ounce (30 grams) Parmesan cheese, finely grated (about ¼ cup)

Fusilli with Shredded Zucchini

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

When the weather gets warmer, I opt for summery green zucchini to add sweetness and body to this simple pasta dish.

Ingredients

3 zucchini (about 1 ½ pounds/680 grams)
Kosher salt

Pasta
Vegetarian
Summer

Method

Trim the ends of the zucchini and cut into large chunks. Using the grater attachment on a food processor or the large holes on a box grater, shred the zucchini. Set aside.
Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente, about 9 minutes. Before you drain the pasta, reserve 1