Creamy fusilli pasta with zucchini is also a very quick yet truly delicious recipe, with a delicate taste on the palate. The distinctive feature of the recipe is the ‘cream’ obtained with Fontina cheese which has a pleasantly sweet flavor. It is a table cheese used especially in French cuisine. It pairs well with zucchinis that are also sweet to the palate and blend really well.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 10.5 oz Fusilli
- 2 Zucchini (medium)
- 3.5 tbsp Vegetable Margarine
- Onion (1)
- 1.75 oz Fontina
- 1 glass Milk
- to taste Salt
- 1 tbsp Flour
Tools
- Pan
- Pot
Preparation
Heat the onion in the melted margarine in a pan, with the zucchini pieces. Sauté for about two/three minutes
Add the milk and cook on low heat for about ten minutes. Cover the pan with a lid during cooking to prevent drying. Add more milk if needed.
Add the diced cheese and stir until it melts. Add the flour to thicken. Continue to stir, taking care to avoid lumps forming in the cream.
Boil the pasta al dente in a pot with plenty of water for about 8/9 minutes from boiling. Drain the pasta, mix with the hot ‘cream’.
Serve the fusilli and zucchini with cream when ready and already seated at the table. It is a first course that must be enjoyed absolutely hot. Red wine is certainly recommended for this dish.
Creamy Fusilli and Zucchini with Fontina
Creamy Fusilli and Zucchini with Fontina is the special and easy recipe to impress your guests. Recipe tip: It is preferable not to drink water but wine during lunch. This advice was given to me by a friend from French Switzerland when we dined with cheese fondue. He told me that it helps digestion this way. However, Fontina cheese can be replaced with Gruyère or Emmental if it cannot be found. Also on my social media Pinterest Instagram Twitter Facebook
