California Central Coast Recipes
Zucchini, Carrots, Green Onions on Fusilli
The trito medley of Zucchini, Carrots, Green Onions on Fusilli topped with Parmesan Cheese can be served as a main course or as a side dish. It can be made completely vegetarian or vegan (without the cheese!) if you use a non-meat broth such as Swanson's delicious canned Vegetarian Broth as your base. The green onion adds a bit of a sharp flavor so you'll find this meat-less recipe is quite filling despite its waist-slimming natural attributes. Anytime if you're feeling a bit full of too much indulging, this is the cure that will help make you feel "lean and mean" and ready to get back on track!
Preparation time: 20 minutesCooking time: 20 minutes
1/4 cup Extra Virgin Olive Oil
1 cup Green Onion cleaned and sliced
1-1/2 c White Onion sliced
1-1/2 c Carrots peeled and sliced
3 cloves Fresh Garlic peeled and sliced
3 to 4 Small Zucchini quartered lengthwise and sliced into chunks
1/2 to 3/4 cup Vegetarian or Chicken Broth
Salt and Pepper to taste
6 ounces Colored Fusilli.
1 Add the olive oil to a saute pan over medium heat. Add the green onion and saute until it begins to brown a bit.
2 Add in the chopped onions and carrots and continue to saute until soft and sweet. Add in the Zucchini and saute until just al dente. Add the broth, reduce the heat and simmer for 5 to 10 minutes or until the liquid has reduced a bit and thickened.
3 In the meantime, in a separate pasta pot, bring water to boiling over high heat. Add in a tablespoon or so of salt, give a stir then add in pasta. Cook stir occasionally until al dente, or as directed on the pasta package.
4 When pasta is al dente, drain pasta but keep some water clinging to the pasta and add to the zucchini mixture. Toss well and correct seasonings to taste.
5 Serve immediately with fresh grated Parmesan cheese.
The caramelized green onion gives this dish a fairly robust finish. A good dry, not heavily oaked Sauvignon Blanc would work very well.