Pasta World Championship Recipe for Fusilli with Zucchini
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
4 servings
Ingredients
  • ¾ pound Barilla whole-grain fusilli or rotini (integrali)
  • 3 tablespoons olive oil, divided
  • 2 medium (3½ ounces) leeks, julienned
  • ¼ cup, plus 3, tablespoons heavy cream
  • 1 medium (7 ounces) zucchini, julienned
  • 12 zucchini flowers, torn lengthwise, 3 saved for garnish
  • ½ cup goat cheese, divided
Directions
  1. In a large pot of salted boiling water, cool the fusilli pasta according to the package directions for al dente. Strain the pasta, reserving ½ cup of the cooking water. Rinse the pasta in cold water until the pasta is completely cool, then toss with 1 tablespoon of the olive oil and set aside.
  2. In a large sauté pan over medium heat, add the remaining olive oil. Add the leeks and sauté until leeks are tender, 8 minutes. Add the heavy cream and bring to a simmer. Add the zucchini and zucchini flowers, and cook until tender, 3 minutes. Add the cooked pasta and ¼ cup of the goat cheese, and toss until the sauce has fully emulsified. If the sauce needs to be thinned out, add some of the reserved pasta cooking water. Serve hot and garnish with the reserved torn squash blossoms and crumbles of the remaining goat cheese.