Whole Wheat Fusilli with Crunchy Zucchini and Mint

Here is the recipe for whole wheat fusilli with crunchy zucchini and mint, a fresh green variation with a touch of Italian flair thanks to the mint, which gives a special aromatic note to the dish.

Ingredients

• 320 g of whole wheat fusilli
• 4 medium zucchini
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste
• Fresh mint leaves (about fifteen)
• Grated Parmesan cheese (optional)

Preparation

1. Wash the zucchini and cut them into thin sticks or rounds, according to preference.
2. In a large pan, heat a drizzle of extra virgin olive oil and add the garlic cloves. Let them brown for a few minutes.
3. Add the zucchini sticks to the pan and cook on medium-high heat, turning occasionally until they become crispy and golden on all sides. Season with salt and pepper to taste.
4. Meanwhile, cook the fusilli in salted boiling water according to the package instructions for al dente.
5. Drain the fusilli and reserve some of the cooking water.
6. Remove the garlic from the pan and add the fusilli to the zucchini, mixing well. If necessary, add some of the cooking water to make it creamy.
7. Turn off the heat and add the hand-torn fresh mint leaves to preserve their aroma.
8. Serve the fusilli with the crunchy zucchini, adding a sprinkle of grated Parmesan cheese if desired.

Did You Know?

Mint is a highly fragrant herb commonly found in Mediterranean cuisine that adds freshness to many summer dishes. In this recipe, the pairing of mint with zucchini creates an interesting contrast between the crunchiness of the cooked vegetable and the freshness of the mint aroma, making the dish particularly suitable for hot summer days.