Fusilli with Zucchini

Fusilli with Zucchini

2 servings
Preparation 10 min
Cooking 15 min

480 calories per serving 


160 g fusilli, or penne   2 1/2 cups
1 zucchini, cut into 4-5 mm rounds   130 g
1/3 cup My Mother's Tomato Sauce (Recipe)   85 mL
3 tbsp Parsley and Garlic Base (Recipe)   45 mL
1 tbsp olive oil   15 mL
2 tbsp cream 15%   30 mL
1/4 tsp paprika   1 g
2 tbsp Parmesan cheese, grated   6 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

A mandolin will make slicing the zucchini easier.


  1. Prepare the zucchini. Slice them into 4-5 mm rounds.
  2. Heat the oil in a pan over medium heat. Add the parsley and garlic base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently.
  3. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
  4. Back to the zucchini pan, add salt, cover, and cook over low heat about 8-10 min, or until the zucchini is soft, but still al dente. Add paprika to taste, the tomato sauce and cook just a few minutes.
  5. Pour the drained fusilli into the zucchini pan, add the cream, pepper to taste, sprinkle with grated Parmesan, then mix well. Serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (340g)


% DV*

* DV = Daily Value




19 g

29 %

Saturated 4.5 g
+ Trans 0 g

22 %


10 mg


360 mg

15 %


65 g

22 %


5 g

19 %


3 g


13 g

Vitamin A

35 %

Vitamin C

35 %


8 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: servings
Milk and Alternatives: ¼ serving
Meat and Alternatives: 0 serving

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Free :
Added Sugar
Source of :
Calcium, Copper, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2
Good source of :
Fibre, Folacin, Iron, Magnesium, Niacin, Phosphorus, Vitamin B6, Vitamin C, Zinc
Excellent source of :
Manganese, Selenium, Vitamin A, Vitamin E, Vitamin K

More info

This recipe is in the following categories: Pasta | Main courses/Entrées | Halal | High Fibre | High Iron | Kosher | Vegetarian | Italian

My Mother's Tomato Sauce

My Mother's Tomato Sauce

The tomato sauce is a pillar of Italian cuisine. Even if it is rather simple, there are as many versions as there are Italian families! These recipes are passed on from mother to daughter, each convinced they own the only «true» one and are therefore kept secret. I will share THE true one with you.

625 ml (2.5 cups)
Preparation 10 min
Cooking 20 min


1 2/3 cup canned tomatoes (diced)   400 g
1 clove garlic    
1/2 onions, finely chopped   100 g
1/2 carrots, finely chopped   50 g
1/4 stalk celery, finely chopped   18 g
1 tbsp olive oil   15 mL
1 1/2 tbsp butter, unsalted   20 g
1/2 tsp salt   2 g
1/4 tsp ground pepper   1 g

Before you start

A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.


  1. Finely chop the onion, carrot, celery, and garlic.
  2. Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.
  3. If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If you are not using a pressure cooker, simmer, covered, for about 45 min.


This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.

This recipe is in the following categories: Tomatoes | Sauces & Dips | Halal | Kosher | Vegetarian | Italian

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