Fusilli with Zucchini

24 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 15 min
480 calories/serving

Ingredients

160 g fusilli, or penne 2 1/2 cups
1 zucchini, cut into 4-5 mm rounds 130 g
1 tbsp olive oil 15 mL
3 tbsp Parsley and Garlic Base 45 mL
1/4 tsp paprika 1 g
1/3 cup My Mother's Tomato Sauce 85 mL
2 tbsp cream 15% 30 mL
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

A mandolin will make slicing the zucchini easier.

Method

  1. Prepare the zucchini. Slice them into 4-5 mm rounds.
  2. Heat the oil in a pan over medium heat. Add the parsley and garlic base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently.
  3. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
  4. Back to the zucchini pan, add salt, cover, and cook over low heat about 8-10 min, or until the zucchini is soft, but still al dente. Add paprika to taste, the tomato sauce and cook just a few minutes.
  5. Pour the drained fusilli into the zucchini pan, add the cream, pepper to taste, sprinkle with grated Parmesan, then mix well. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

480

Fat

19 g

29 %

Saturated 4.4 g
+ Trans 0 g

22 %

Cholesterol

10 mg

Sodium

360 mg

15 %

Carbohydrate

65 g

22 %

Fibre

5 g

19 %

Sugars

3 g

Net Carbs

60 g

Protein

13 g

Vitamin A

34 %

Vitamin C

37 %

Calcium

8 %

Iron

15 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Selenium, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Fibre, Folacin, Iron, Magnesium, Niacin, Phosphorus, Vitamin B6, Vitamin C, Zinc
Source of  :
Calcium, Copper, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables ½
Meat and Alternatives 0
Fats 3 ½
More info
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Reviews

24 Reviews (21 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

If you put that much butter in a tomato sauce and it doesn't come out tasting delicious, you're doing it wrong! Just made a large batch of the sauce(6 cups of tomatoes, 4X everything else) to freeze some for later. I cooked the onions, garlic, carrots and celery first, then used an immersion blender to turn them into a chunky sauce before adding the tomatoes. I also added three tsp of frozen basil before the simmer. This is a very easy basic tomato sauce with lots of flavor without too many ingredients that may be off-putting to kids or less adventurous eaters.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Great! My 5 year old learned to LOVE zucchini today! :D

Useful 0
april 26, 2012 | I would make this recipe again

It was okay, but it needed more sauce. Maybe baked with mozzarella on top... MMM.

Useful 0

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