Yum 2017 | FX777 PastaWorld

Fusilli pasta is prepared with zucchini, caramelized onions, lemon zest and bread crumbs. This is a perfect dish to make for great-tasting dinner that the whole family will enjoy.


1 cup extra virgin olive oil
1 1/2 cups onions, diced small
Grated zest of 1 lemon
2 to 3 pounds small to medium size zucchini, cleaned, ends removed and cut into medium dice
4 cloves garlic, sliced paper thin
4 ounces unseasoned bread crumbs (12 tablespoons)
Salt and pepper to taste
3/4 pound uncooked Fusilli pasta
1 ounce grated Parmigiano cheese
Red pepper flakes to taste


For the bread crumbs In a small sauté pan, heat bread crumbs over low heat until lightly golden, about 1 to 2 minutes Add 1/4 cup olive oil to a saucepan and sauté bread. Season with salt and pepper and set aside.

For the onions and Garlic: In a small sauté pan, heat 1/4 cup olive oil over medium heat, and gently cook onions until dark golden brown; 1 to 2 minutes. Then add garlic for 1 minute, add the grated lemon zest and set aside.

(1) For the zucchini: In a medium size sauté pan, heat 1/4 cup olive oil over high heat and cook zucchini until golden on all sides, add red pepper to taste.

(2) Transfer the sautéed zucchini and onions to a covered dish, season with salt and pepper and keep warm.

(3) For the pasta: Bring a large pot of salted water to a boil. Add the Fusilli and cook until al dente, about 6 to 8 minutes.

(4) To assemble: Drain the pasta and add to a large mixing bowl, then add the zucchini and onions and toss thoroughly. Add the remaining olive oil, toss in the parmigiana cheese and top with the toasted breadcrumbs and serve immediately.

(5) Serves 2-3

Recipe:Spaghetti Pasta Carbonara #PastaWorld


1 gallon salted water
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, diced
1 teaspoon diced garlic
2 tablespoons white wine
1/2 cup cream
1 teaspoon freshly ground black pepper
1 pound fresh linguini
1 cup grated Pecorino Romano
2 eggs, separated


Put the water in a large pasta pot and bring it to a boil over medium heat.

Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy.

Yield: 4 to 6 servings