Fusilli and Zucchini Recipe - Traditional Italian Dish with Pine Nuts and Parmesan Cheese

Fusilli and Zucchini

Fusilli and Zucchini Recipe - Traditional Italian Dish with Pine Nuts and Parmesan Cheese
Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4


Fusilli and Zucchini
Fusilli and Zucchini

Fusilli and zucchini is a delicious and easy-to-make pasta dish that combines the flavors of zucchini, garlic, and parmesan cheese. This recipe is perfect for a quick weeknight dinner or a weekend meal with family and friends.


Fusilli and zucchini is a classic Italian pasta dish that has been enjoyed for generations. The combination of tender zucchini and flavorful garlic and cheese has made this dish a favorite among pasta lovers around the world.


How to prepare

  1. Melt the butter in a large skillet over medium-low heat.
  2. Add the onion and cook for 2 minutes.
  3. Add the garlic and cook for an additional 1 minute.
  4. Stir in the zucchini and mint, and cook for 4 minutes.
  5. Stir in the cooked rice into the zucchini mixture.
  6. Add the cheese, milk, pepper, and pepper sauce.


  • Add cooked chicken or shrimp for added protein.
  • Use different types of cheese, such as mozzarella or feta.
  • Add fresh herbs like basil or parsley for extra flavor.

Cooking Tips & Tricks

Be sure to cook the pasta al dente to ensure the perfect texture.

- Don't overcook the zucchini, as it can become mushy.

- Feel free to add other vegetables or protein to customize the dish to your liking.

Serving Suggestions

Serve the fusilli and zucchini hot with a side salad and crusty bread for a complete meal.

Cooking Techniques

Boil the pasta until al dente.

- Sauté the zucchini until tender.

- Mix the pasta and zucchini together with the cheese and milk to create a creamy sauce.

Ingredient Substitutions

Use any type of pasta shape you prefer.

- Substitute olive oil for butter.

- Use any type of nuts in place of pine nuts.

Make Ahead Tips

You can prepare the zucchini mixture ahead of time and store it in the refrigerator until ready to use.

- Cook the pasta and store it separately, then combine with the zucchini mixture when ready to serve.

Presentation Ideas

Garnish with fresh mint leaves or additional grated cheese. - Serve in individual bowls for a more elegant presentation.

Pairing Recommendations

Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

- Enjoy with a side of garlic bread or bruschetta.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Total calories per serving: 450


- Fusilli pasta: 70g

- Zucchini: 6g

- Milk: 3g

- Parmesan cheese: 1g

- Total carbohydrates per serving: 80g


- Butter: 7g

- Parmesan cheese: 5g

- Pine nuts: 4g

- Total fats per serving: 16g


- Parmesan cheese: 10g

- Pine nuts: 3g

- Total proteins per serving: 13g

Vitamins and minerals

Zucchini is a good source of vitamin C, vitamin K, and potassium.

- Parmesan cheese is rich in calcium and phosphorus.

- Pine nuts are high in magnesium and vitamin E.


Contains dairy (milk, cheese)

- Contains nuts (pine nuts)


Fusilli and zucchini is a nutritious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a well-balanced meal that is sure to satisfy your taste buds.


Fusilli and zucchini is a delicious and nutritious pasta dish that is perfect for any occasion. With its simple ingredients and easy preparation, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Fusilli and Zucchini. It was many years ago, back when I was just a young girl living in a small village in Italy. My grandmother, Nonna Maria, was known for her delicious and authentic Italian dishes. She had a way of making the simplest ingredients come alive with flavor, and I was always eager to learn her secrets in the kitchen.

One sunny afternoon, as I watched Nonna Maria prepare lunch for our family, I noticed her pulling out a bunch of fresh zucchini from a basket on the counter. She began slicing them into thin rounds and tossing them into a pot of boiling water. As the zucchini cooked, she added in some fusilli pasta and let it all simmer together until the pasta was perfectly al dente.

I could hardly contain my curiosity as I watched her sprinkle in some grated Parmesan cheese and a handful of fresh herbs from her garden. The aroma that filled the kitchen was intoxicating, and I knew I had to learn how to make this dish for myself.

"Nonna, can you teach me how to make Fusilli and Zucchini?" I asked eagerly, hoping she would share her recipe with me.

Nonna Maria smiled warmly and patted my cheek. "Of course, mia cara. I would be happy to show you how to make this simple yet delicious dish."

And so, that day marked the beginning of my journey to master the art of making Fusilli and Zucchini. Nonna Maria guided me through each step, teaching me the importance of using fresh, high-quality ingredients and how to season the dish just right. As we cooked together, she shared stories of her own youth and the recipes she had learned from her own mother and grandmother.

I remember feeling a sense of pride and accomplishment as I took my first bite of the Fusilli and Zucchini that I had made myself. The flavors danced on my tongue, and I knew that this dish would become a staple in my own culinary repertoire.

Over the years, I continued to perfect the recipe for Fusilli and Zucchini, adding my own personal touches and variations. I shared the dish with friends and family, who raved about its simple yet satisfying taste. It became a favorite at gatherings and potlucks, and I always enjoyed the look of delight on people's faces as they took their first bite.

As time went on, I began to experiment with different ingredients and techniques, always striving to improve upon the original recipe that Nonna Maria had taught me. I added sun-dried tomatoes for a burst of sweetness, roasted garlic for depth of flavor, and even a splash of white wine for a touch of elegance.

Despite my many variations, the core of the recipe remained the same – fresh zucchini, al dente fusilli pasta, Parmesan cheese, and a sprinkle of herbs. It was a dish that reminded me of my roots and the love and care that went into every meal that Nonna Maria prepared.

Even now, as I sit in my own kitchen preparing Fusilli and Zucchini for my own family, I can't help but think back to that sunny afternoon with Nonna Maria. Her guidance and patience shaped me into the cook I am today, and I am forever grateful for the gift of her recipes and wisdom.

As I serve up steaming bowls of Fusilli and Zucchini to my loved ones, I know that I am passing on a piece of my heritage and a taste of the joy and love that goes into every dish I create. And I hope that one day, my own grandchildren will feel the same sense of pride and connection to their roots as they enjoy this simple yet delicious meal.


| Fusilli Recipes | Italian Recipes | Parmesan Cheese Recipes | Pine Nut Recipes | Zucchini Recipes |

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