Pasta, Zucchini Salad

By SMorrissey

Ingredients

• One 12-ounce bag fusilli pasta
• 4 tablespoons olive oil
• 2 tablespoons butter
• 1 1/2 tablespoons minced garlic
• 2 medium zucchini, julienned
• 1 medium carrot, peeled and julienned
• 6 cups heavy cream
• 3/4 cup grated Parmesan
• 1/2 cup fresh cilantro leaves, chopped
• Salt and ground pepper

Preparation

Step 1

For the pasta: Cook the fusilli pasta according to package instructions. Drain.

Meanwhile, in a large saucepan, heat the olive oil and butter over medium-high heat. Cook the garlic for 1 minute without browning, and then add the zucchini and carrots. Cook for 2 to 3 minutes, stirring occasionally. Add the drained pasta and cook for another minute. Add the heavy cream, bring to a boil, reduce to a simmer and cook for 3 to 5 minutes. Just before serving, add the cilantro, Parmesan and season with salt and pepper.