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Fusilli with Zucchini Ribbons

This healthy, whole-grain pasta recipe is a great showcase for all that extra zucchini from your garden.

Fusilli with Zucchini

This delightful dish is perfectly suited to outdoor dining on those warm summer evenings.


2 c. low-sodium vegetable broth

2 c. water

3 c. brown rice fusilli

2 zucchini, trimmed

1 carrot, trimmed

3 Tbsp. pesto

½ c. walnuts, toasted, chopped

2 to 3 Tbsp. grated Parmesan

Grated zest of 1 lemon

Salt and pepper


1. In a heavy 12-inch sauté pan, bring broth and water to a rapid boil. Add pasta. Cook over high heat, stirring to prevent sticking, for 1 minute less than the shortest cooking time suggested on package.

2. Make the zucchini and carrot ribbons: Balancing zucchini at an angle, use a peeler and moderate pressure along the length to make the first strip. Position peeler blade so that remaining strips will have a green strip on one side. Peel white flesh till you reach seeds; toss. Repeat with carrot.

3. When pasta is almost done, add zucchini and carrot; cook for 30 seconds. Drain off unabsorbed water, leaving about ½ cup liquid in pot. Turn off heat.

4. Stir in pesto, walnuts, cheese and lemon zest. Add salt and pepper to taste. Divide and garnish with more cheese.

Serves 4

Nutritional Information:  Calories: 830; Fat: 19g; Cholesterol: 5mg; Sodium: 400mg; Total Carbohydrates: 136g; Dietary Fiber: 18g; Sugars: 10g; Protein: 28g.

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