Fusilli Estevi (Summer Pasta)

This easy dish uses the bounty of summer.  You could add eggplant or sweet peppers to the sauté.  We used fresh fettucine for the pasta and fresh mozzarella balls for the cheese.  It was wonderful!

  • 1 lb. fusilli (corkscrew pasta)
  • 2 medium zucchini
  • 3 garlic cloves
  • 1/3 c. pine nuts
  • 2 Tbsp. olive oil
  • 3 large tomatoes, cut into ½-inch cubes
  • ¼ c. chopped fresh parsley
  • ¼ c. chopped fresh basil
  • 1 ½ c. ½-inch cubes mozzarella
  • 2 Tbsp. extra-virgin olive oil
  • 1-2 Tbsp. lemon juice
  • salt and pepper

Bring a large pot of salted water to a boil.  Add pasta, stir, and return to a boil.  Meanwhile, cut zucchini into half or quarter rounds about ¼ inch thick.  In a heavy skillet, sauté zucchini, garlic and pine nuts in olive oil with some salt until pine nuts begin to turn golden. Put zucchini mixture into a large, wide serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice, and extra-virgin olive oil.  When the pasta is al dente, drain and add it to the serving bowl.  Toss everything and serve immediately.  Top with freshly grated parmesan.

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