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Fresh Fusilli Pasta
with Summer Vegetables
20 MIN
2 Servings
From the Test Kitchen
This quick, late summer dish brings together fresh pasta and a seasonal combo of tender zucchini and juicy tomatoes. For a kick of heat, we’re cooking the zucchini with a touch of crushed red pepper flakes.
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NutritionPER SERVING
-
Calories560 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. If necessary, peel the garlic, then roughly chop. Quarter the tomatoes; place in a bowl and season with salt and pepper. If necessary, grate the cheese on the small side of a box grater.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Cook the zucchini:
While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 30 seconds to 1 minute, or until softened. Add the tomato paste, 1 tablespoon of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the water has cooked off. Turn off the heat; season with salt and pepper to taste.
4
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked zucchini, seasoned tomatoes, butter, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Serve the finished pasta garnished with the grated cheese. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. If necessary, peel the garlic, then roughly chop. Quarter the tomatoes; place in a bowl and season with salt and pepper. If necessary, grate the cheese on the small side of a box grater.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Cook the zucchini:
While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 30 seconds to 1 minute, or until softened. Add the tomato paste, 1 tablespoon of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the water has cooked off. Turn off the heat; season with salt and pepper to taste.
4
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked zucchini, seasoned tomatoes, butter, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Serve the finished pasta garnished with the grated cheese. Enjoy!
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