Farm Fresh Zucchini and Fusilli

This recipe was born at a cooking demo we did at Added Value an urban farm in Red Hook, Brooklyn. When we tested the recipe we found that the variety of zucchini and tomatoes used makes a huge difference in the flavor. We’ve included the names of the variety of veggies we used in the recipe. Just ask your local farmer to help you find them. If you can’t find purslane use 1 cup chopped swiss chard or spinach. Serve with crusty bread and a green salad!

Ingredients:

1 ½ cups dried fussily pasta

2 tablespoons olive oil

1 cup chopped red onion

2 large garlic cloves, peeled and minced

¾ teaspoon sea salt

Generous grindings of fresh black pepper

1 ½ cups shredded Costata Romanesco zucchini

¼ cup chopped fresh purslane

2 cups halved Sun Gold cherry tomatoes

1 tablespoon fresh lemon juice

3 tablespoons chopped fresh Basil

1 tablespoon parmesan cheese

Procedure:

Bring a large pot of well salted water to a boil. The water should taste salty.

Meanwhile, in a large skillet with a lid, over medium flame, heat olive oil. Add the onions. Allow to cook until they become tender and translucent. Add the garlic, salt and pepper and cook a couple minutes more, until the garlic is fragrant but not browned.

Over the sink, take a handful of grated zucchini and squeeze it to release the water. Then add it to the pot. Repeat until all the zucchini is added. Stir to combine. Add the chopped purslane, mix well and allow to cook one or two minutes.

Add the cherry tomatoes. Stir to combine, gently pressing the tomato halves to release their juices, then cover.

Add the fusilli to the boiling water and cook until aldente, about 7-9 minutes. Do not over cook.

While the fussili is cooking stir the zucchini mixture once or twice. When the fussily is done drain it and add it to the pan with the zucchini. Mix well to combine.

Stir in the lemon juice, basil and parmesan cheese. Taste and adjust seasoning with salt and pepper. Serve and Enjoy!