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Fusilli Com Aglio Olio Peperoncino E Zucchini

Chef.Foodie's picture
Ingredients
  Zucchini 1 , ends trimmed and coarsely chopped
  Olive oil 2⁄3 Cup (10.67 tbs)
  Fresh garlic 4 Clove (20 gm)
  Fresh jalapeno pepper 1 , stem and seeds removed
  Fresh basil/1 teaspoon dried basil 1 Tablespoon
  Fresh thyme/1 teaspoon dried thyme 1 Tablespoon
  Fresh oregano/1 teaspoon dried oregano 1 Tablespoon
  Black pepper To Taste (As Required)
  Cayenne pepper To Taste (As Required)
  Salt To Taste (As Required)
  Canned cannellini beans 16 Ounce, drained and rinsed (1 Can)
  Fusilli 1 Pound (Curry Noodles)
  Parmesan 1⁄4 Cup (4 tbs), grated (As Required)
  Romano 1⁄4 Cup (4 tbs) (As Required)
  Asiago cheese 1⁄4 Cup (4 tbs) (As Required)
Directions

MAKING
1. Take a food processor or blender and add in it zucchini, oil, garlic, jalapeno pepper, basil, thyme, oregano, black and red peppers and salt.
2. Process the blender with off/on method, until the ingredients are chopped, but make sure it is not purred.
3. Pour the blended ingredients into a small saucepan and simmer the mixture against low heat for 5 minutes, with occasional stirring.
4. Add beans [drained and rinsed] beans into the saucepan andsimmer for more 5 minutes until beans get a little bit dried.
5. In the mean time, cook pasta, according the directions mentioned on the packet.
6. After cooking pasta, drain water from it, and pour already prepared sauce over it.

SERVING
7. Add topping on the dish with grated cheese and a drizzle of garlic powder[on discretion]
8. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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