Provider Farm

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Fusilli with creamy zucchini and basil sauce

A yummy dish for the summer time.
  • 1 lb zucchini, match sticked
  • 1 lb fusilli
  • 3 tbs. butter
  • 2 tbs. olive oil
  • 1 tsp. flour dissolved in 1/3 c. milk
  • salt
  • 2/3 c. roughly chopped basil
  • 1 egg yolk, beaten lightly
  • 1/2 c. grated parmesan
  • 1/4 c. grated romano pecorino

Heat the oil in a skillet and fry zucchini sticks until browned. Cook in batches until done and set aside.
Prepared fusilli according to package directions.
Melt 2 tb. butter in a frying pan and add milk and flour combo until it begins to thicken. remove from heat and whisk in remaining butter and then egg yolk. Add all the cheese and salt to taste. Toss sale with basil, pasta and zucchini.

Marcella Hazen via @kgfarmer on instagram