Creamy Zucchini and Basil Penne Recipe

by katerina on August 18, 2006

Another week another Weekend Herb Blogging! This week we are back to basil. And the super funny thing is I just read Kalyn’s Kitchen and she also made a pasta with Zucchini and Basil. It is actually quite interesting to see just how different the two recipes are! This week’s event is hosted over at Anthony’s Kitchen, don’t forget to check out the round up.

This pasta’s title is deceptivly healthy sounding. Beware of the calories! That said this one got some really good feeback from it’s “audience”. In fact I caught my boyfriend slurping the leftover sauce out of the pan with his finger before he did the dishes. It’s fairly quick – the time is all in the zucchini frying so use the biggest pan you can without crowding the pieces. I will make this again in a heartbeat. Try and get a really good fresh egg to use – the flavour of it is really important in this recipe. Again.. the original recipe comes from here. Time to branch out πŸ˜‰

I am going on vacation for a week starting this weekend (finally!!!). I get to spend 5 whole days in Tofino, BC. if you have never heard of it, google it. It is a spectacular and serene place full of wildlife and low on tourists. Believe it or not I intend to go surfing, with the full wet suit and all, so wish me luck! Also, amazing seafood – especially crab. Yum! Bye for now…

[print_this]Fusilli Creamy Zucchini and Basil Sauce

1 lb. zucchini, washed and cut into 3″x1/8″ sticks
1 lb. fusilli
3 tablespoon butter
3 tablespoon olive oil
1 teaspoon flour
β…“ cup milk
β…” cup basil, roughly chopped
1 egg yolk, beaten lightly with a fork
Β½ cup Parmesan, freshly grated
ΒΌ cup Romano Pecorino, freshly grated
vegetable oil, for frying

1. Heat the vegetable oil in a skillet over medium-high heat. There should be enough oil that it comes at least 1/4′ up the skillet (1/2″ is suggested).
2. Fry the zucchini sticks a few at a time so as not to crowd. Fry until golden brown on both side then transfer to paper towels to drain.
3. Drop fusilli into boiling water.
4. In another skillet melt half the butter and all the olive oil. Dissolve flour into the milk. When the butter begins to foam turn to medium low and stir in the milk & flour mixture a little bit at a time. Cook, stirring constantly for 30 seconds. Add the fried zucchini sticks, turning then 2 or 3 times, then add 1/4t of salt and the basil. Cook long enough to turn everything once or twice.
5. Take off the heat and swirl in remaining butter then rapidly add yolk and cheese and combine until an even sauce forms. Toss with pasta.[/print_this]

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