Fusilli with Zucchini from The Classic Pasta Cookbook by Giuliano Hazan
Wash and scrub the zucchini in cold water. Remove both ends and cut unto sticks 1 ½-inches long and ¼-inch thick. Peel the onion and thinly slice it crosswise. Put the olive oil and onion in a...
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Ingredients
- Freshly ground pepper
- 1 pound fusilli
- 12 fresh basil leaves
- 1 teaspoon fresh mint, finely chopped
- 4 tablespoons extra virgin olive oil
- Salt
- 1 medium garlic clove, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 pound zucchini
- 1 medium yellow onion, very thinly sliced
- ¼ cup pecorino Romano, freshly grated
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