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Fusilli with Slow Cooked Yellow Zucchini, Roasted Garlic & Pecorino Cheese

Prep Time
icon-clock-115 Minutes
Cook Time
icon-cooking-15 Minutes
Serves
icon-servings-14-6 People
Fusilli with Slow Cooked Yellow Zucchini, Roasted Garlic & Pecorino Cheese
Catelli SuperGreens Fusilli View Pasta
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Cooking Steps

Step 1

Bring 4 litres of salted water to a boil.

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Step 2

Heat olive oil in large sauté pan over medium heat. Add sliced onions and cook until soft.

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Step 3

Turn heat to low; add zucchini, roasted garlic cloves and large pinch of salt.

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Step 4

Cook over very low heat for 20 minutes until everything softens.

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Step 5

Add butter and chicken broth; continue cooking over very low heat until nearly evaporated.

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Step 6

Cook fusilli according to package directions.

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Step 7

Strain pasta.Transfer back into pot with zucchini, lemon juice and zest, cheese and parsley.

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Ingredients

  • 1 pkg. (300 g)Catelli SuperGreens™ Fusilli
  • yellow zucchini, quartered lengthwise and sliced very thin 4
  • roasted garlic 1 bulb
  • small yellow onion, thinly sliced 1
  • chicken broth 2 cups (500 mL)
  • extra virgin olive oil ¼ cup (60 mL)
  • Italian parsley, leaves picked and washed ½ bunch
  • pecorino cheese, grated 1 1/2 cups (375 mL)
  • unsalted butter 2 tbsp
  • lemon, juice and zest 1
  • salt and pepper to taste

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