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!
Serves:
Ingredients
- ¾lbFontina
- 1¼cupmilk
- 3egg yolks
- 3tbspbutter
- 1¼tspsalt
- ½tspfresh-ground black pepper
- 1lbfusilli
- 1½lbszucchini
Instructions
-
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.
-
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.
-
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.
-
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.
-
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.
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Cook for about 3 minutes longer until the zucchini and pasta are just done. Drain.
-
Toss with the fondue.
Nutrition
- Calories:Â 936.77kcal
- Fat:Â 42.55g
- Saturated Fat:Â 24.65g
- Trans Fat:Â 0.35g
- Monounsaturated Fat:Â 11.65g
- Polyunsaturated Fat:Â 3.10g
- Carbohydrates:Â 95.54g
- Fiber:Â 5.42g
- Sugar:Â 12.51g
- Protein:Â 42.75g
- Cholesterol:Â 238.76mg
- Sodium:Â 1083.46mg
- Calcium:Â 622.36mg
- Potassium:Â 870.37mg
- Iron:Â 2.64mg
- Vitamin A: 385.49µg
- Vitamin C:Â 30.45mg
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