Veg recipes, based on fish, colorful and appetizing. All the first courses based on fusilli and courgettes which you can't do without and our suggestions to make them even more special
What are we going to eat tonight? The open fridge, the empty mind and some nice fresh courgettes ready to give us a good idea. "Take me!" They seem to say while we are looking for a quick and tasty dish to prepare without thoughts. And if they may seem a little on their own, look at them from another point of view, that is, cut into cubes, cooked in a pan and sautéed with a generous dose of fusilli. Yes, that format of pasta that everyone likes because it collects the sauce, keeps the cooking well and creates a good volume in the dish. There are so many different ways to prepare them, here are some tips to be on the safe side.
Pesto, good idea
One of the most intriguing aspects of a dish of fusilli and zucchini is its green soul that we can accentuate by seasoning the pasta with fresh basil pesto before adding it with vegetables. In this way it will be very rich with each forkful, lending itself to variations based on rocket pesto and broccoli cream during the winter season.
Olive? Yes thanks
If you love feeling a savory note in your dishes, don't give up the power of olives. Choose them fleshy, pitted and black, opting for those baked in the oven to find a pleasant bitter note. If you have reduced the zucchini in a very fine diced, you can also bet on the chopped mixed olives, the same that is used to enrich the bruschetta. In this case, however, we advise you to freshen it all up with some tomatoes without seeds and peel, previously seasoned with extra virgin olive oil.
The crunchy note
Fusilli are soft, delicate zucchini. Why not play with some contrast? Almond flakes, chopped pistachios and crumbled cashews will make you fall in love with the crunchy notes of this variant. And if you love strong flavors, remember to toast the grains in a pan with a pinch of salt!
In the gallery above, our fusilli with zucchini.