Fusilli with Zucchini and Fonduta Recipe

Fusilli with Zucchini and Fonduta Recipe

How To Make Fusilli with Zucchini and Fonduta

This delicious pasta recipe tosses fusilli with zucchini, then mixes with it a flavorful melted Fontina cheese for a simple yet impressive dinner!

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes

Serves:

Ingredients

  • ¾lbFontina
  • cupmilk
  • 3egg yolks
  • 3tbspbutter
  • tspsalt
  • ½tspfresh-ground black pepper
  • 1lbfusilli
  • lbszucchini

Instructions

  1. In a medium heatproof bowl, combine the grated cheese and the milk. Allow the mixture to stand for 20 minutes and then drain off the milk, reserving ¼ cup.

  2. Set the bowl with the cheese over a saucepan of barely simmering water, or transfer the cheese to the top of a double boiler. Whisk for about 5 minutes until the cheese melts.

  3. In a small bowl, whisk together the egg yolks and the reserved ¼ cup milk and add to the melted cheese with the butter, whisking. The mixture will separate.

  4. Add the salt and pepper and continue whisking for about 3 minutes longer until the sauce is almost smooth. Do not cook too long or the mixture will curdle. The sauce will not be completely smooth.

  5. Meanwhile, in a large pot of boiling, salted water, cook the fusilli for 10 minutes. Add the zucchini and bring it back to a boil.

  6. Cook for about 3 minutes longer until the zucchini and pasta are just done. Drain.

  7. Toss with the fondue.

Nutrition

  • Calories: 936.77kcal
  • Fat: 42.55g
  • Saturated Fat: 24.65g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 11.65g
  • Polyunsaturated Fat: 3.10g
  • Carbohydrates: 95.54g
  • Fiber: 5.42g
  • Sugar: 12.51g
  • Protein: 42.75g
  • Cholesterol: 238.76mg
  • Sodium: 1083.46mg
  • Calcium: 622.36mg
  • Potassium: 870.37mg
  • Iron: 2.64mg
  • Vitamin A: 385.49µg
  • Vitamin C: 30.45mg
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