If you are feeling like having a light and healthy dinner, this is the perfect recipe. Even though it’s a pasta, it is definitely a light dish. I found this via the Rachel Ray Magazine, and it’s splendid.
Here’s my adaptation:
ZUCCHINI & CORN FUSILLI (with french baguette)
- 1 pound fusilli
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, pressed
- 1/2 cup Italian-style breadcrumbs
- 2 zucchini, thinly sliced
- 2 cups frozen corn kernels, defrosted
- 2 cups Swiss cheese, shredded
- Salt and pepper
- 1/4 cup finely chopped fresh basil
**First off, whilst cooking, I recommend drinking a glass of 2010 J. Lohr Estates – Riverstone – Arroyo Seco Chardonnay. It’s my favorite chardonnay at the moment (and very affordable!)…
1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water and the pot. (If you forget to reserve a cup of pasta water, don’t worry, just use a cup of salted water and it will work just fine.)
2. Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat.
Smells SO good already…
3. In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water. Add 1 cup cheese and toss; season with salt and pepper.
4. Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta. Serve with bread (french baguette + butter) and chardonnay! 🙂