Quantcast

Italian fusilli with zucchini - KOAM TV 7

Italian fusilli with zucchini

  • 1 1/4 pound zucchini
  • 1 pound fusilli
  • 1 head of garlic
  • colored bell peppers (red, green, yellow)
  • basil
  • 2 tomatoes
  • thyme
  • marjoram
  • extra-virgin olive oil
  • salt and freshly ground pepper
  • Grana Padano

Slice the head of garlic in half. Wrap one half loosely in aluminum foil and bake it at 300º for around 40 minutes. Meanwhile, boil a large pot of salted water for the pasta. Clean and trim the zucchini, slice them in half lengthwise and scoop out the seeds. Cut them into short sticks. Warm a drizzle of oil in a skillet and flavor it with thyme and marjoram. Add the zucchini and sauté, then add a ladleful of the pasta water, cover, reduce heat, and simmer slowly for 20 minutes. Meanwhile, cook the fusilli to al dente. When the garlic is done, blend it together with the zucchini, the zucchini liquid in the pan, lots of basil, a drizzle of oil, salt and pepper. The mixture should be smooth and creamy. Chop various colored peppers (red, yellow, green) into a small dice. Chop the tomatoes into a small dice too. Sauté the peppers briefly in a pan with some olive oil over maximum heat, adding the tomatotes. Add salt to taste, then add the zucchini sauce and the pasta, stirring well. Serve immediately. Serve with grated Grana Padano on the side, if desired. Serves 6

Recipe courtesy of Italian Cooking & Living magazine.  Click here to view more delicious Italian recipes!

  • Recipes from the KOAM Morning NewsAll RecipesMore>>

  • Soy Lady: Cool Crunchy Soy Wrap

    Soy Lady: Cool Crunchy Soy Wrap

    Tuesday, April 17 2018 9:22 AM EDT2018-04-17 13:22:55 GMT

    Cool Crunchy Soy Wrap Ingredients:  1 cup frozen shelled edamame, cooked and cooled 1 cup frozen baby white and gold corn, cooked and cooled 1 cup soy veggie crumbles, cooked and cooled ¼ cup chopped green onions ¼ cup chopped red pepper 1 cup creamy Italian salad dressing ½ cup roasted salted soy nuts Leaf Lettuce or flour tortillas Directions: Combine in large bowl edamame, corn, veggie crumbles, green onions, red pepper and Italian salad dr...

    More >>

    Cool Crunchy Soy Wrap Ingredients:  1 cup frozen shelled edamame, cooked and cooled 1 cup frozen baby white and gold corn, cooked and cooled 1 cup soy veggie crumbles, cooked and cooled ¼ cup chopped green onions ¼ cup chopped red pepper 1 cup creamy Italian salad dressing ½ cup roasted salted soy nuts Leaf Lettuce or flour tortillas Directions: Combine in large bowl edamame, corn, veggie crumbles, green onions, red pepper and Italian salad dr...

    More >>
  • Pittsburg Farmer's Market: Veggie Pizza (Part 2)

    Pittsburg Farmer's Market: Veggie Pizza (Part 2)

    Tuesday, April 10 2018 9:05 AM EDT2018-04-10 13:05:54 GMT

    Nutrition Facts Serves 16  (Amount Per Serving)              (% Daily Value) Calories                                             244 Total Fat           &...

    More >>

    Nutrition Facts Serves 16  (Amount Per Serving)              (% Daily Value) Calories                                             244 Total Fat           &...

    More >>
  • Pittsburg Farmer's Market: Veggie Pizza (Part 1)

    Pittsburg Farmer's Market: Veggie Pizza (Part 1)

    Tuesday, April 10 2018 8:35 AM EDT2018-04-10 12:35:05 GMT

    Veggie Pizza Prep Time 10 minutes Cook Time 2 hours Total Time 2 hours 10 minutes Servings 16 servings Calories 244 kcal Ingredients 2 packages refrigerated crescent rolls 2 (8 ounce) packages cream cheese softened 1 cup mayonnaise 1 packet dry Ranch dressing mix or make it from scratch 1 cup chopped broccoli 1 cup chopped cauliflower 1 cup chopped or shredded carrots 1 cup shredded cheddar cheese ¼ cup each additional chopped vegetables such as bell pepper,...

    More >>

    Veggie Pizza Prep Time 10 minutes Cook Time 2 hours Total Time 2 hours 10 minutes Servings 16 servings Calories 244 kcal Ingredients 2 packages refrigerated crescent rolls 2 (8 ounce) packages cream cheese softened 1 cup mayonnaise 1 packet dry Ranch dressing mix or make it from scratch 1 cup chopped broccoli 1 cup chopped cauliflower 1 cup chopped or shredded carrots 1 cup shredded cheddar cheese ¼ cup each additional chopped vegetables such as bell pepper,...

    More >>
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by Frankly

KOAM - Licensed to Pittsburg, Kansas
Send tips, ideas and press releases to: tips@koamtv.com
Send newsroom questions or comments to: comments@koamtv.com
Phone: (417) 624-0233 or (620) 231-0400
Web comments or questions: webmaster@koamtv.com
Newsroom Fax: (417) 624-3158

Powered by WorldNow All content © Copyright 2000 - 2018 KOAM. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.