Lemony Fusilli With Chicken, Zucchini, and Pine Nuts

Total Time
Prep 5 mins
Cook 15 mins

This comes from fitnessmagazine. I haven't tried it yet, just posting so that I can add it to my menu.

Ingredients Nutrition


  1. Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
  2. Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
  3. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
  4. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
  5. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.
Most Helpful

Have made this twice now. It has an excellent light refreshing flavor and easy for weeknights. The only thing different I did was to grill the chicken on the grill and slice and add to the pasta.

LoveMyLab July 02, 2013