Buttery Garlic & Herb Fusilli

Buttery Garlic & Herb Fusilli

Prep Time: 20 Min
Cook Time: 20 - 25 Min

​Yields: 4 Servings

WHAT YOU NEED

• 4 1/2 C  Dry Fusilli Pasta
• Tbsp. Unsalted Butter, divided
• 1/2 Tbsp. Pepperoncini In Oil
• 1 Tbsp. EVOO
• 4 cloves Garlic, crushed & minced
• 1 Tbsp. Fresh Parsley Stems, finely chopped
• 1 Tbsp. Fresh Dill Stems, finely chopped
• 1 Yellow Onion, finely diced
• 1 Green Zucchini, finely diced
• 1 C White Wine
• 1/2 C Grana Padano, finely shredded
• 1 Tbsp. Fresh Dill, chopped
• Small handful Fresh Basil, chopped
• 1/3 C Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper
• G A R N I S H -  Fresh Herbs, Pepper Flakes, Grana Padano, Crostini

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil. Leave covered.
• In the meantime, get your prep done. Begin heating 3 Tbsp. butter, EVOO, pepperoncini, garlic, and the parsley & dill stems in a large skillet set to just about medium. Once heated, season with salt, stir and let sizzle for about a minute. Next, add the onion and a generous pinch of both salt & pepper. Stir and cook 4 - 5 minutes, reducing the heat slightly if needed to avoid browning.​

• Add the zucchini and season once again with salt & pepper. Continue to stir and cook another 3ish minutes. Pour in the wine, reduce heat a bit, and let that simmer. In the meantime, add your fusilli to the boiling water and cook to just about al dente. While the pasta cooks, add about a half cup of pasta water to the skillet to keep it simmering and add a pinch of salt as well. 
• Once the fusilli is ready, strain directly to the skillet. Start stirring and tossing the pasta in the pan sauce over the heat, releasing starches and finishing the pasta cooking process. Add pasta water as needed; you're looking for the sauce to go from a bit see through, to a bit thicker and creamier in appearance when you see it on the bottom of the skillet. However much pasta water you'd like to add, just keep stirring to let those starches thicken everything up until you get the consistency that's just right. 
• Turn off the heat and fold in the grana padano, fresh basil, fresh dill, fresh parsley, remaining two tbsp. butter, and about 1/4 C of pasta water. Stir to combine until glossy. Taste and season appropriately with salt & cracked pepper.
• Serve garnished with additional fresh herbs, pepper flakes, and grana padano. Crostini is highly recommended to scoop up all the veggie & herb bits left behind when the pasta is gobbled up. ENJOY! 

HAPPY VEG