Fusilli Aglio e Olio
with Zucchini and Smoked Mozzarella
Aglio e olio is a staple Italian pasta dish, using simple ingredients like garlic and chili flakes to create big flavours! Lightly toasting garlic in olive oil is what gives this dish its signature flavour – if you love garlic, you'll love this dish!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
227 g
Fusillis frais
(Contient Blé)
2 pièce(s)
Courgette
20 g
Ail
½ cc
Flocons de piment
10 g
Persil
1 tasse(s)
Mozzarella fumée
(Contient Lait)
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Cut the zucchini into 1/2-inch cubes. Mince or grate the garlic. Finely chop the parsley.
Cook the pasta: Add the fusilli to the boiling water. Cook until tender, 5-6 min.
Cook the zucchini: Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the zucchini. Cook, stirring occasionally, until golden-brown and tender, 3-4 min.Transfer to a plate.
Toast the garlic: Reduce the heat to medium-low. Add another drizzle of oil to the same pan, then the garlic and as much chili flakes as you like. Cook, stirring often, until the garlic just starts to turn golden, 2-3 min. (TIP: Keep your eye on the garlic so it doesn't burn!) Season with salt and pepper.
Assemble the pasta: Drain the pasta, then it stir into the garlic-oil mixture. Add the zucchini, mozzarella and parsley. Stir to combine.
Finish and serve: Divide the fusilli aglio e olio between bowls. Enjoy!