Fusilli with Zucchini and Fonduta Recipe

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Joyce Lowe Modified: March 21, 2022
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



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


  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.


  • 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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