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Zucchinni Fusilli

Cutting the zucchini into strips and cooking them until they're tender but still holding their shape allows them to twist and turn around the fusilli, clinging to the noodles like sauce. In addition, the pine nuts add richness to the plate, which-
6 Servings - 40 min -
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Servings:6  | Calories:390 | Total Fat:15g  | Chol:17mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 5g
25 %
Total Carb 56g
19 %
Fiber 12g
48 %
Sugars 4g
Cholesterol 17mg
6 %
Sodium 401mg
17 %
Protein 13g
26 %
51% Fusilli
27% Others combined
11% Pine nuts
9% Shredded parmesan cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 pounds zucchini
2 garlic cloves
12 large basil leaves
1/3 cup pine nuts
2 tablespoons butter, divided
1 tablespoon olive oil, divided
1/2 teaspoon plus 1 tbsp. salt, divided
3/4 pound fusilli
1 cup fresh finely shredded parmesan cheese (about 2 oz.), divided

Directions : View recipe directions on
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