Often, the dishes that come together by chance are the most successful, just like the cheesy fusilli with zucchini and provola.
On a hectic day, you finally return home to the warm and safe embrace of your kitchen, finding yourself hungry with only some zucchini and provola in the fridge. What do you do with these two simple ingredients? A nice plate of pasta, simple and tasty.
The zucchini transform into browned cubes, joyfully jumping in the pan with oil. Their inviting aroma fills the air, promising a delicious dish. And then comes the provola, gently embracing the al dente pasta, creating a swirl of unique creaminess.
The dish wins you over even before tasting it with its bright colors and enticing aroma. A nice sprinkle of fresh parsley and you’re ready for the first bite. A real delight!
The cheesy fusilli with zucchini and provola is an excellent first course, ready in a few minutes and light. No need to fry the zucchini, just toss them in a hot pan with a drizzle of oil and toast them for a few minutes. The addition of melted smoked provola enriches this dish, already appetizing and nutritious on its own.
I recommend this recipe to those who don’t have time to prepare an elaborate dish but don’t want to give up on taste and something special.
Don’t miss these other delicious zucchini-based first courses:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 266.83 (Kcal)
- Carbohydrates 4.53 (g) of which sugars 0.36 (g)
- Proteins 18.73 (g)
- Fat 20.08 (g) of which saturated 11.19 (g)of which unsaturated 5.31 (g)
- Fibers 1.14 (g)
- Sodium 938.78 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cheesy Fusilli with Zucchini and Provola
- 4 zucchini
- 8.8 oz provola
- 1 bunch parsley
- 2 pinches salt
- 1 tbsp extra virgin olive oil
Preparation of Cheesy Fusilli with Zucchini and Provola
Wash and trim the zucchini. Then cut them into small cubes and dice the provola.
Heat a non-stick pan and add the zucchini cubes. Lightly salt and cook over high heat for 7 minutes, until the zucchini are well browned and crispy.
Meanwhile, bring water to a boil to cook the pasta. Cook the fusilli al dente.
After draining and well-drained, pour them directly into the pan with the zucchini. Mix the ingredients well and finally add the provola. Stir until the provola has melted and is stringy.
Serve immediately, garnishing with a little chopped fresh parsley.
Suggestions
– You can also add a dozen cherry tomatoes, deseeded and diced, to the seasoning. This will add a touch of color to the dish.
– If you prefer, you can brown the zucchini without adding oil (it’s important that the pan is very hot and non-stick). You will use the oil only to season raw, when serving.
FAQ
Can I replace provola with another type of cheese?
Certainly, provola gives this dish a particular flavor, but you can substitute it with other types of cheese, such as scamorza.
Can I use other pasta shapes?
Sure. You can also use other types of pasta, depending on your preferences. However, I recommend a short shape.
