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Name: Fusilli with Creamy Zucchini & Basil Sauce (Fusilli Alla Pap
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 tb olive oil; 1 lb Zucchini; 1/4 c Freshly grated Romano cheese; Salt; 1 ts All-purpose flour; dissolved; 1 Egg yolk; beaten lightly; 3 tb Butter; 1/2 c Grated Parmesan fresh; 2/3 c Roughly chopped fresh basil; 1 lb Fusilli; Vegetable oil; enough to

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INGREDIENTS

3 tb olive oil
1 lb Zucchini
1/4 c Freshly grated Romano cheese
Salt
1 ts All-purpose flour; dissolved
1 Egg yolk; beaten lightly
3 tb Butter
1/2 c Grated Parmesan ; fresh
2/3 c Roughly chopped fresh basil
1 lb Fusilli
Vegetable oil; enough to

INSTRUCTIONS

Cost: $ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 4 Notes: This is the first course. No antipasti is needed. 1. Wash the zucchini, seed, and cut into sticks about 3-inches long and 1/8-inch thick. 2. Heat the vegetable oil in a skillet over medium-high heat, Fry the zucchini sticks, a few at a time, so that they are not crowded. Fry them until they are a light-brown color, turning them occasionally. As each batch is done, transfer to paper towels and drain. 3. Drop the fusilli into 4 quarts of boiling salted water, stirring with a wooden spoon. It will cook while you prepare the sauce. 4. In another skillet, melt half the butter and add all the olive oil. When the butter begins to foam, turn the heat down to medium-low, and stir in the flour-and-milk mixture, a little bit at a time. Cook, stirring constantly, for about 30 seconds. 5. Add the fried zucchini sticks, turning them a few times, then add 1/4 tsp salt and the chopped basil. Cook long enough to turn everything a few times. Turn off the heat, swirl in the remaining butter. Rapidly mix in the egg yolk, then all the grated cheese. 6. Cook the fusilli until al dente. Drain, transfer to a warm serving bowl, toss with all of the sauce, and serve at once. Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter on Sep 07, 1997

NOTES

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Fusilli with Creamy Zucchini & Basil Sauce (Fusilli Alla Pap

3 tb olive oil
1 lb Zucchini
1/4 c Freshly grated Romano cheese
 Salt
1 ts All-purpose flour; dissolved
1 Egg yolk; beaten lightly
3 tb Butter
1/2 c Grated Parmesan fresh
2/3 c Roughly chopped fresh basil
1 lb Fusilli
 Vegetable oil; enough to

Cost: $ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 4  Notes: This is the first course. No antipasti is needed.    1. Wash the zucchini, seed, and cut into sticks about 3-inches long and  1/8-inch thick.    2. Heat the vegetable oil in a skillet over medium-high heat, Fry the  zucchini sticks, a few at a time, so that they are not crowded. Fry them  until they are a light-brown color, turning them occasionally. As each  batch is done, transfer to paper towels and drain.    3. Drop the fusilli into 4 quarts of boiling salted water, stirring with a  wooden spoon. It will cook while you prepare the sauce.    4. In another skillet, melt half the butter and add all the olive oil. When  the butter begins to foam, turn the heat down to medium-low, and stir in  the flour-and-milk mixture, a little bit at a time. Cook, stirring  constantly, for about 30 seconds.    5. Add the fried zucchini sticks, turning them a few times, then add 1/4  tsp salt and the chopped basil. Cook long enough to turn everything a few  times. Turn off the heat, swirl in the remaining butter. Rapidly mix in the  egg yolk, then all the grated cheese.    6. Cook the fusilli until al dente. Drain, transfer to a warm serving bowl,  toss with all of the sauce, and serve at once.    Posted to The Gourmet Connection Recipe Page Newsletter  by Recipe Page  Newsletter <newsletter@gourmetconnection.com> on Sep 07, 1997

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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 4 Servings

Calories: 517
Calories from Fat: 173 (33%)

Amt Per Serving		% DV

	Total Fat 19.2g	26 %
	Saturated Fat 9.5g	47 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 1.9g
Cholesterol 122.1mg		38 %
Sodium 367.8mg		13 %
Potassium 518.8mg		14 %
Total Carbohydrate 65.9g		19 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 64.6g
Protein 20.9g		30 %
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Calories per serving: 517

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