Lamb And Zucchini Fusilli Tossed With Basil Butter Recipes

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LAMB AND ZUCCHINI FUSILLI TOSSED WITH BASIL BUTTER



Lamb and Zucchini Fusilli Tossed with Basil Butter image

Categories     Herb     Lamb     Pasta     Vegetable     Sauté     Quick & Easy     Basil     Zucchini     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) butter
1/2 cup chopped fresh basil
2 tablespoons olive oil
1 onion, chopped
3 large shallots, chopped
8 ounces ground lamb
1 pound zucchini, trimmed, grated (about 3 1/2 cups)
1/4 cup dry white wine or 2 tablespoons fresh lemon juice
1 pound fusilli or other corkscrew pasta
3/4 cup grated Parmesan cheese (about 2 1/2 ounces)

Steps:

  • Melt butter in small saucepan over medium heat. Stir in basil. Set aside. Heat oil in large skillet over medium heat. Add onion and shallots and sauté until soft, about 5 minutes. Add lamb; sauté until cooked through, stirring occasionally, about 8 minutes. Increase heat to medium-high. Add zucchini and sauté until wilted, about 7 minutes. Add wine, reduce heat, and simmer until reduced by half, about 5 minutes. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add zucchini-lamb mixture and basil butter to pasta; toss to coat. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with Parmesan.

ZUCCHINI RIBBONS WITH BASIL BUTTER



Zucchini Ribbons With Basil Butter image

Found this in a magazine! Made it with the garlic excellent! Also instead of boiling the ribbons, I fried them in butter until tender. Wow! That was excellent also! Very easy either way.

Provided by Poker

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium zucchini (1 1/2lbs)
1 tablespoon butter, cut into small pieces
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
2 tablespoons fresh basil leaves, sliced thin
1/8 teaspoon red pepper flakes

Steps:

  • Bring pot of water to boil.
  • Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
  • Drain and transfer zucchini to serving bowl.
  • Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
  • I also added 1/2 tsp of garlic powder to this!

Nutrition Facts : Calories 99.9, Fat 7.6, SaturatedFat 2.9, Cholesterol 9.8, Sodium 79.4, Carbohydrate 6.3, Fiber 2, Sugar 4.9, Protein 3.4

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