Bring a large pot of water to boil. Meanwhile, trim and discard ends of zucchini. Cut each zucchini into 3- to 4-in. lengths; cut each length into 1/4- to 1/2-in.-thick matchsticks and set aside. Chop garlic and set aside. Cut basil leaves into thin ribbons and set aside.
In a large frying pan over medium heat, toast pine nuts, stirring, until golden, about 2 minutes. Transfer to a small bowl and set aside. In the same pan, melt 1 tbsp. butter with 2 tsp. olive oil. Increase heat to high and add half of the zucchini and 1/4 tsp. salt. Cook zucchini, stirring frequently, until soft and browned, about 5 minutes. Transfer zucchini to a plate with a slotted spoon, leaving as much of the butter and oil in the pan as possible. Repeat with remaining zucchini and 1/4 tsp. salt. Remove frying pan from heat and reserve.
Add remaining 1 tbsp. salt and fusilli to boiling water and cook until pasta is tender to the bite, 5 to 10 minutes. Drain and transfer to a large bowl.
Meanwhile, heat reserved frying pan over medium-high heat, add remaining 1 tsp. olive oil and the chopped garlic, and cook until fragrant but not browned, about 1 minute. Add reserved zucchini and pine nuts. Cook, stirring, until well combined. Add zucchini mixture and reserved basil to cooked fusilli and toss to combine. Add 1/2 cup parmesan and remaining 1 tbsp. butter. Toss until butter melts and everything is well combined. Divide among 6 plates or pasta bowls. Sprinkle with remaining 1/2 cup parmesan and serve immediately.
excellent. did not use olive oil since i was out. sauteed zucchini in low fat butter, added in toasted sunflower seeds, basil, garlic, salt and pepper. Mixed in both garden and plain penne and used a lot less extra sharp white cheddar cheese instead. YUM.
This was good. My husband really loved it. I didn't love it as much simply because it is fairly mild in flavor. The cheese made the recipe for me because it gave a nice tang to the dish. We'll probably try this again & maybe add a little something to take the flavor up a notch. A good recipe, though, & I hope my review doesn't scare anyone away from it. It just didn't blow me away.
Attempting to use up the pounds of zucchini from my garden, I tried this recipe. Since I can never follow any recipe without a tweak or two, I added another clove of garlic plus the juice & zest of a half of a lemon & about a quarter-teaspoon of cayenne - when I sauted the garlic. Fabulous! I think it would be good at room temperature too.
My granddaughter is allergic to dairy, so I want to try leaving out the parmesan & adding either cubed soy cheese or sauted tofu. I think both would be good.
With ingredients like this, how could you go wrong? I used all olive oil in place of the butter. I also reserved about a 1/3 cup of the cooking water to add back into the combined dish at the end to loosen it up a little. Add a few red pepper flakes for zip.
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