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Fusilli with Zucchini Ribbons
This healthy, whole-grain pasta recipe is a great showcase for all that extra zucchini from your garden.
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Ingredients
2 cups low-sodium vegetable broth
2 cups water
3 cups brown rice fusilli
2 zucchini, trimmed
1 carrot, trimmed
3 tablespoons pesto
½ cup walnuts, toasted, chopped
2 to 3 tablespoons grated Parmesan
Grated zest of 1 lemon
Salt and pepper
Preparation
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1. In a heavy 12-inch sauté pan, bring broth and water to a rapid boil. Add pasta. Cook over high heat, stirring to prevent sticking, for 1 minute less than the shortest cooking time suggested on package.
2. Make the zucchini and carrot ribbons: Balancing zucchini at an angle, use a peeler and moderate pressure along the length to make the first strip. Position peeler blade so that remaining strips will have a green strip on one side. Peel white flesh till you reach seeds; toss. Repeat with carrot.
3. When pasta is almost done, add zucchini and carrot; cook for 30 seconds. Drain off unabsorbed water, leaving about ½ cup liquid in pot. Turn off heat.
4. Stir in pesto, walnuts, cheese and lemon zest. Add salt and pepper to taste. Divide and garnish with more cheese.
Serves 4
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