Whole Wheat Fusilli with Bresaola and Raw Zucchini, a main dish that only requires cooking the pasta, easy to make, economical, colorful, and tasty.
You only need a few ingredients, to which you can add others to create a rich and flavorful dish every time.
In this recipe, I decided to use raw zucchini, finely grated, which I really love, but you can also cook them in oil and salt once sliced into rounds and let them cool to add to the pasta salad. Or marinate them, once grated, in oil and lemon.
Below are some easy and tasty recipes to make with zucchini in a summer version.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz whole wheat fusilli
- 2 oz bresaola (shredded)
- 2 zucchini
- 3 tbsps extra virgin olive oil
- 3.5 oz sweet corn, canned, drained
- 2 tsp coarse salt (for the pasta)
- 2 pinches fine salt
Tools
- 1 Pot
- 1 Bowl
- 1 Grater
- 1 Spoon
Steps
To make Whole Wheat Fusilli with Bresaola and Raw Zucchini, first wash, dry, and trim the zucchini.
In the meantime, cook the fusilli in plenty of salted water, drain them and let them cool by rinsing them under cold running water for a minute.
Meanwhile, cut the zucchini in half and grate them.
Squeeze them to remove the water inside and place them in a bowl.
For the recipe, I used shredded bresaola.
You can use the same amount of slices instead. Stack them and cut them finely.
Add them to the bowl with the zucchini, drained corn, and mix quickly with a tablespoon of extra virgin olive oil.
Add the pasta, two pinches of fine salt, two tablespoons of extra virgin olive oil, and mix well.
You can prepare the pasta in advance and store it in the refrigerator for up to 48 hours in an airtight container, or enjoy it immediately.
