Fusilli bucati with eggplants and zucchinis with primosale
- Lactose Free
- Vegetarian
- Energy Kcal 480
- Carbohydrates g 70.8
- of which sugars g 6.1
- Protein g 17.8
- Fats g 14
- of which saturated fat g 6.11
- Fiber g 5.6
- Cholesterol mg 30
- Sodium mg 627
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
PRESENTATION
Fusilli bucati with eggplant and zucchini—such a classic!—comes straight from the sunny kitchens of Southern Italy. You know, where fresh, seasonal ingredients basically make every dish shine. This fusilli bucati recipe is all about tender grilled eggplant and zucchini, giving each bite that moist, golden flavor. Seriously good. And the cheese? Primosale! This soft, mild cheese is a staple down south, adding creaminess but not too much heaviness. So here's the thing: this primosale cheese pasta is light yet totally satisfying.
And look, the unique shape of fusilli bucati—with its hollow, spiraled form—is just perfect. It is like every forkful holds onto sauce and veggies so so well. Topped with fresh basil leaves, it gets a pop of green and that herby kick. Really wakes up your taste buds.
This eggplant and zucchini pasta is basically summer in a bowl—honestly. Whether you're planning a park picnic or need a quick office lunch, it travels well and doesn’t get soggy. For real. The mix of crispy grilled veggies and cool, mild cheese is just right for warm days. And, if you're into vegetarian pasta recipes, you'll love it. No meat needed, yet nothing is missing.
Here's the deal: in Southern Italy, each village might add little twists—like cherry tomatoes or chili flakes—for extra zing. The standout is the tangy brightness from fresh veggies. So, so balanced and simple, letting each ingredient really shine. And fans of Mediterranean pasta dishes will find this great. And for potlucks or family dinners? Perfect.
This dish totally shows how Italian food can be simple but really really tasty. Bringing everyone together—so relaxed and satisfying. Every plate? It reflects the heart of Italian cooking, where quality ingredients and straightforward techniques create something special.
- INGREDIENTS
- Fusilli bucati corti pasta 11.3 oz (320 g)
- Eggplant 0.75 lb (350 g)
- White zucchini 12.3 oz (350 g)
- Primosale cheese 6 oz (170 g)
- Fine salt 0.8 tsp (4 g)
- Black pepper 1 ¼ tsp (6 g)
- Basil 1 tsp (5 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
How to prepare Fusilli bucati with eggplants and zucchinis with primosale
To prepare fusilli bucati with eggplants and zucchinis with primosale, first wash the vegetables thoroughly under running water 1, then trim the ends of the eggplants 2 and slice them lengthwise 3 to about 1/8 inch thick.
Heat the grill well, then place them to grill 4 for about 3-4 minutes per side, and once they're nicely grilled, place them in a baking dish 5 and set aside. Then trim the ends of the zucchinis 6,
and slice them to about 1/8 inch thick as well. Proceed as with the eggplants, grilling the zucchinis and cooking them for about 3-4 minutes per side. When they are well grilled on both sides, place them in a baking dish 9 and set aside.
Then cut the eggplants into small pieces 10, and do the same for the zucchinis 11, cutting them into chunks 11. Proceed by cutting the primosale into cubes 12,
then season the eggplants with a bit of oil 13 and salt 14 and season the zucchinis in the same way. Boil the pasta 15,
and once cooked, drain it, transfer it to a large bowl 16 and add a bit of oil to prevent it from sticking 17. Then add the zucchinis, eggplants 18
and the primosale 19 to the bowl, add salt 20 and pepper. Your fusilli bucati with eggplants and zucchinis with primosale are ready to be enjoyed! 21