4 yellow zucchini, quartered lengthwise and sliced very thin
1 bulb roasted garlic
1 small yellow onion, thinly sliced
2 cups (500 mL) chicken broth
¼ cup (60 mL) extra virgin olive oil
½ bunch Italian parsley, leaves picked and washed
1 1/2 cups (375 mL) pecorino cheese, grated
2 tbsp unsalted butter
1 lemon, juice and zest
salt and pepper to taste
1Bring 4 litres of salted water to a boil.
2Heat olive oil in large sauté pan over medium heat. Add sliced onions and cook until soft.
3Turn heat to low; add zucchini, roasted garlic cloves and large pinch of salt.
4Cook over very low heat for 20 minutes until everything softens.
5Add butter and chicken broth; continue cooking over very low heat until nearly evaporated.
6Cook fusilli according to package directions.
7Strain pasta.Transfer back into pot with zucchini, lemon juice and zest, cheese and parsley.
8Mix well. Drizzle olive oil, pepper to taste and serve immediately.
Chef Cory Vitiello
Chef Cory Vitiello began cooking at age fifteen, studied at Stratford Chef School, and apprenticed at Scaramouche Restaurant in Toronto. Known for his award winning restaurant, The Harbord Room, Cory now owns and operates Flock Rotisserie and Greens – four Toronto restaurants which offer a quick option for a fresh, delicious and healthy meal.