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Fusilloni with zucchini, basil and parmesan Recipe

4 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Main Food Recipes, Pasta Recipes, Vegetarian Recipes
Servings 2 servings
Calories 240 kcal


  • Fusilloni
  • Fresh basil
  • A little (a lot) of parmesan
  • 2 zucchinis
  • Olive oil


  • Boil water in a saucepan.
  • Cut the zucchini into half-moons and plunge 2/3 into it in the saucepan.
  • Mix the basil, parmesan, a drizzle of olive oil and the remaining 1/3 of the courgettes to obtain the sauce.
  • Drain and reserve the courgettes and plunge the fusilloni into the saucepan with the same water.
  • Finish cooking the zucchini (keep a handful for dressing) in a pan, turn off the heat and add the pasta and sauce, add parmesan and mix.
  • Arrange in a large bowl and add the handful of zucchini, parmesan shavings, a few sunflower seeds and small basil leaves and voila!

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