Fusilli with Zucchini, Tomatoes and Basil

Name: Fusilli with Zucchini, Tomatoes and Basil
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g whole‑grain fusilli; Salt; 400 g ripe tomatoes; 150 g Zucchini (1 Zucchini); 1 Garlic clove; 10 g basil (0.5 bundle); 2 tbsp olive oil; Pepper; 20 g sharp hard cheese with microbial rennet (e.g., Montello)

Prep: 15min

| Servings: 4 | Cook: 10min

The Fusilli with zucchini, tomatoes and basil from Spoonsparrow is perfect for a summer evening after work.

Ingredients

400 g whole‑grain fusilli
Salt
400 g ripe tomatoes
150 g Zucchini (1 Zucchini)
1 Garlic clove
10 g basil (0.5 bundle)
2 tbsp olive oil
Pepper
20 g sharp hard cheese with microbial rennet (e.g., Montello)

Instructions

1.
Cook the pasta according to the package instructions in boiling salted water until al dente. Meanwhile, wash, peel and quarter the tomatoes; dice the flesh into small cubes. Grate the zucchini finely after washing and peeling. Combine the tomatoes and grated zucchini in a large bowl.
2.
Peel the garlic and press it into the vegetable mixture. Wash the basil, shake off excess moisture and finely chop it. Mix the olive oil into the tomato‑zucchini blend. Season generously with salt and pepper. Drain the pasta, let it drain slightly, then stir it hot into the vegetables. Grate the cheese over the top and serve immediately.