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White Corn Fusilloni, Turmeric, and Sarawak Pepper with Zucchini and Lemon

White Corn Fusilloni, Turmeric, and Sarawak Pepper with Zucchini and Lemon
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Ingredients · Serves 4


Dice the spring onion. Wash, dry and cube the zucchini. Brown all the veg in oil for 2 minutes, add salt and cook for another 2 minutes. Add the lemon zest (set aside a small amount for garnish) and let the mixture rest.

Boil the white corn Fusilloni according to the package instructions.

Season the vegetables with lemon juice, add the mixed pasta and serve garnished with the zest.


Recipe by MoniaCaramma
Bontasana Co-Founder

FUSILLONI N°82 · WHITE CORN + TURMERIC + SARAWAK PEPPER

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