Fusilli with Creamy Zucchini and Basil Sauce
This recipe introduced me to a new way of slicing and preparing zucchini for a pasta sauce. Instead of slicing the zucchini into rounds or half moons, Marcella cuts it into thin matchsticks and fries it before adding it to the pasta. Once everything is tossed together, the zucchini almost disappears into the sauce, leaving small pieces throughout every bite instead of larger chunks.
The sauce is made with butter, milk, egg yolk, Parmesan, and Pecorino Romano. It has the richness of a cheese sauce, but the zucchini and fresh basil keep it from feeling too much. I used larger fusilli here because the spirals caught the sauce and those thin strips of zucchini much better than a smaller pasta would have.
It ended up feeling more like a summer pasta than I expected, despite how much cheese goes into the sauce.
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About this Recipe
The zucchini is the only part of this recipe that takes a little patience.
Instead of sautéing it, Marcella has you fry narrow strips in vegetable oil until they’re lightly browned. Once they’re done, transfer them to a paper towel-lined plate. The zucchini can sit while you prepare the sauce, making the rest of the recipe surprisingly manageable.
The sauce comes together in just a few minutes. Butter, olive oil, milk, egg yolk, and two cheeses create a smooth coating for the pasta, while the basil is stirred in at the very end so it keeps its fresh flavor and bright color.
Marcella recommends serving this alongside her Roast Chicken with Rosemary and Garlic, and I think it’s a great recommendation. The pasta is substantial enough to feel special, but served in smaller portions, it works well next to a simple roast.
Ingredients
- Zucchini
- Vegetable oil
- Fusilli
- Butter
- Olive oil
- Flour
- Milk
- Fresh basil
- Egg yolk
- Parmigiano-Reggiano
- Pecorino Romano
- Salt
Ingredient Notes
1. Zucchini
Fry the zucchini in batches (similar to this recipe, without batter) so the strips have room to brown. As each batch comes out of the oil, transfer it to a paper towel-lined plate and continue with the next batch. The zucchini can rest while you prepare the sauce, so there’s no need to worry about keeping it warm.
2. Fresh Basil
Fresh basil should be the last ingredient you add to the pasta. Once the sauce is finished and the pasta has been tossed, stir in the basil just before serving. The residual heat softens the leaves without cooking them, helping the basil keep both its bright color and fresh flavor.
3. Parmigiano-Reggiano and Pecorino Romano Cheeses
This is one recipe where I’d recommend using both cheeses rather than substituting one for the other. Parmigiano-Reggiano gives the sauce its nutty, savory foundation, while Pecorino Romano adds a sharper, tangier flavor.
Marcella also notes that you can adjust the proportions to suit your taste. If you’d like a milder sauce, use a little more Parmigiano-Reggiano. If you prefer a more pronounced bite, increase the Pecorino Romano instead.
The Recipe
Fusilli with Creamy Zucchini and Basil Sauce
Ingredients
- 1 lb zucchini
- 1 lb fusilli (spiral pasta)
- 3 tbsp butter
- 3 tbsp olive oil
- 1 tsp all-purpose flour
- ⅓ cup whole milk
- ⅔ cup fresh basil, torn into small pieces
- 1 egg yolk, beaten lightly with a fork
- ½ cup freshly grated Parmesan cheese
- ¼ cup freshly grated Pecorino Romano cheese
- salt
- vegetable oil, enough to come up ½" up the side of a medium skillet
Instructions
- Cut zucchini into sticks about 3" long and ⅛" thick.
- Heat the vegetable oil in a skillet over medium heat. Fry the zucchini sticks in batches until they are a light-brown color. Transfer to a paper towel-lined plate to drain.
- Boil the fusilli in salted water while you begin the sauce.
- Dissolve the flour into the milk.
- Melt half the butter and all of the olive oil in a new skillet. When the butter foams, turn the heat down to medium-low.
- Add the flour and milk mixture, a little at a time, stirring constantly. When it has all been added, cook for about 30 seconds.
- Add the fried zucchini strips and ¼ tsp salt, turning them 2-3 times in the sauce to coat them well.
- Off the heat, add the remaining butter. Add in the egg yolk, then the cheese, mixing them in rapidly to keep the sauce creamy.
- Taste and correct for salt.
- Add the fusilli directly into the sauce and stir to coat each noodle. Add additional pasta water if the sauce is too thick.
- Add in the basil and stir to incorporate completely. Serve immediately.
Notes
- Slicer to ensure the zucchini was thin enough and of uniform size
- Thin metal tongs to help turn the zucchini sticks as they fry
Cooking Tip: Time the Pasta and Sauce Together
Try to have the sauce ready just as the pasta finishes cooking. Once the fusilli is drained, toss everything together right away while the sauce is still smooth and the cheeses melt easily. Waiting even a few minutes can change the consistency.
Serve With
- Roast chicken with rosemary and garlic
- Pork loin
- Roast beef
- A simple green salad
- Crusty Italian bread
Wine Pairing: Soave
I paired this pasta with Soave, one of the classic white wines of northeastern Italy, and I thought it was an excellent match.
Soave is known for its crisp acidity and flavors of citrus, pear, white peach, and almond. Those lighter fruit notes complement the zucchini and fresh basil, while the wine’s acidity helps cut through the butter, egg yolk, and cheese without overpowering them.
Although this pasta has a creamy cheese sauce, it doesn’t have the weight of an Alfredo or other cream-heavy dishes. The zucchini and basil keep it feeling fresh, making Soave a natural choice rather than a richer white like Chardonnay.
Serve well chilled.
To learn more about Soave, including tasting notes, serving tips, and food pairings, visit the full guide below.
This is an excellent recipe to try when zucchini and basil are at their best.
The matchstick-cut zucchini gives the pasta a completely different texture than larger slices or chunks, while the fresh basil keeps the cheese sauce from feeling overly rich or heavy. It has enough substance to stand on its own for dinner, but served in smaller portions, it’s just as good alongside a roast chicken or pork loin.
If you’re looking for a different way to use summer zucchini, this one is well worth adding to your list.
For the tools and ingredients used here, visit the shop page.
If you liked this recipe, you might also like:
- Pan-Roasted Chicken with Rosemary, Garlic, and White Wine
- Roast Chicken with Lemons
- Bruschetta al Pomodoro
Download the Italian Wine Pairing Guide for a quick reference when choosing wine:
Next up in Cooking the Classics: Braised Carrots with Parmesan Cheese
About Stephanie
I’m cooking through classic cookbooks one recipe at a time, sharing tested recipes, wine pairings, and what I learn along the way. Each post includes notes from my own kitchen, along with practical wine recommendations designed to make choosing a bottle a little easier.
