Spinach Fusilli with courgettes

  • Difficulty


  • 350 g Fusilli n° 34 con spinaci
  • 1 clove garlic
  • 1 tbsp grated Pecorino cheese
  • 1 tbsp Italian parsley, sliced finely
  • 500 g courgettes
  • 1 pinch red chilli powder
  • 1 tbsp grated Parmesan cheese
  • salt
Fusilli n° 34 con spinaci


Clean and wash the courgettes, blanch them in boiling salted water for about ten minutes, once drained and dried them chop them in rounds. Heat some oil in a large saucepan add the peeled crushed garlic, the courgettes, brown them for a few minutes and season with a pinch of salt.Cook the fusilli in a saucepan with plenty of boiling salted water. Drain it al dente and pour them in the saucepan with the courgettes mix and sauté; for a few minutes. Remove the garlic clove, add the grated cheeses, mix and at last add the chopped parsley and a pinch of red chilli powder. Toss the pasta to blend the ingredients properly and serve.