Fusilli with zucchini and mintNo Comments » Jun 18th, 2010 | By Tobias | Category: easy and fast, Pasta & Gnocchi, Recipes
A simple yet delicate pasta dish. I have posted a similar pasta dish lately. This one comes out quite differently though. The mint in the sauce give the pasta a summery touch of freshness. It is full in flavor but light at the same time.
Preparation time: 15 minutes
- 2-3 Zucchini
- a hand full of mint
- some butter
- 1 green onion
- 2 shallots
- 1 clove of garlic
- half a glas of white wine
- a small cup of vegetable stock
- a pinch of corn starch
- salt and pepper
Bring the pasta water to boil. As soon as it boils throw in the Fussili. Let them boil until al dente, then drain them.
Meanwhile dice the shallots and fry them with some butter in a large pan. Grind the zucchini, dice the green onion and add them to the pan. Fry it all for a couple of minutes. Now add the garlic and stir. A minute later add the white wine and the soup.
Let it boil for about 8 minutes. The liquid should have reduced drastically by now. Season with salt and pepper and add the corn starch.
Now add the Fussili to the pan. Add the finely chopped mint, toss and set the pan aside. Let it sit for a minute, then serve.