Fusilli with Zucchini

Fusilli alle Zucchine


  • 1 pound zucchini
  • 1 medium yellow onion, very thinly sliced
  • 4 tablespoons extra virgin olive oil
  • Salt
  • 1 medium garlic clove, finely chopped
  • 1 tablespoon parsley, finely chopped
  • Freshly ground pepper
  • 1 pound fusilli
  • 12 fresh basil leaves
  • 1 teaspoon fresh mint, finely chopped
  • ¼ cup pecorino Romano, freshly grated


  1. Wash and scrub the zucchini in cold water. Remove both ends and cut unto sticks 1 ½-inches long and ¼-inch thick.
  2. Peel the onion and thinly slice it crosswise. Put the olive oil and onion in a 12-inch skillet over medium low heat. Season lightly with salt and cook, stirring occasionally until the onion has wilted and turned a rich golden color, 10 to 15 minutes.
  3. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  4. While the onion is Sautéing, peel and finely chop the garlic and finely chop the parsley. When the onions are ready, add the garlic and the parsley, stir for about a minute, then add the zucchini and season with salt and pepper. Cook, stirring occasionally, until the zucchini is tender and lightly browned, 10 to 15 minutes.
  5. Add about 2 tablespoons salt to the boiling pasta water, put in the fusilli, and stir well. Cook until al dente. While the pasta is cooking, coarsely shred the basil and chop the mint. Add it to the zucchini, cook for about a minute, then remove from the heat.
  6. When the pasta is done, drain well, toss with the sauce and the romano cheese, and serve at once.

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