Fusilli Pasta with Zucchini and Onion in a Very Special Cream! Easy and Super Quick

A very quick recipe, a bit improvised with what usually remains in my fridge (veggies!!), but incredibly delicious!
Zucchini, basil, onion, and a "secret" cream that gives it the perfect creaminess and succulence, making it ideal for a mouthwatering experience! Hehe.
Enjoy the recipe and, most importantly, the flavors of this delightful dish.
See you next time!
Ingredients:
160g whole wheat fusilli
1 large zucchini
1 large white onion
1 garlic clove
3-4 basil leaves
4-5 capers
2 tablespoons Grana or Parmesan cheese
Parsley to taste
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Preparation:
Cut the zucchini into cubes and slice the onion into thin strips.
Prepare a pan with a drizzle of oil, crush the garlic, and add it to the pan. As soon as the garlic starts to sizzle, add the onion and a pinch of salt; let it cook for about 10 minutes with the lid partially closed until golden. Next, add the zucchini, a drizzle of oil, a pinch of salt, some parsley, and cook for another 10 minutes or so.
While the pasta is cooking and the zucchini is ready, place about half of the zucchini in a container for a hand blender. Add 4-5 capers, a drizzle of oil, 2 tablespoons of Grana/Parmesan, a bit of pepper, and blend. Add a bit of oil or a splash of hot water if needed.
Finally, add 2-3 fresh basil leaves, extra virgin olive oil, and mix well.
Drain the pasta, toss it in the pan with the zucchini mixture, and then add the cream. Mix well and plate!
Add a basil leaf for garnish, and enjoy your meal! Mmmmhhh, so delicious…
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