HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFusilli Aglio E Olio
Fusilli Aglio e Olio

Fusilli Aglio e Olio

with Zucchini and Smoked Mozzarella

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Aglio e olio is a staple Italian pasta dish, using simple ingredients like garlic and chili flakes to create big flavours! Lightly toasting garlic in olive oil is what gives this dish its signature flavour – if you love garlic, you'll love this dish!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

227 g

Fresh Fusilli


2 unit


20 g


½ tsp

Chili Flakes

10 g


1 cup

Smoked Mozzarella


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2347 kJ
Calories561 kcal
Fat20 g
Saturated Fat9 g
Carbohydrate70 g
Sugar2 g
Dietary Fiber3 g
Protein24 g
Cholesterol50 mg
Sodium297 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Cut the zucchini into 1/2-inch cubes. Mince or grate the garlic. Finely chop the parsley.


Cook the pasta: Add the fusilli to the boiling water. Cook until tender, 5-6 min.


Cook the zucchini: Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the zucchini. Cook, stirring occasionally, until golden-brown and tender, 3-4 min.Transfer to a plate.


Toast the garlic: Reduce the heat to medium-low. Add another drizzle of oil to the same pan, then the garlic and as much chili flakes as you like. Cook, stirring often, until the garlic just starts to turn golden, 2-3 min. (TIP: Keep your eye on the garlic so it doesn't burn!) Season with salt and pepper.


Assemble the pasta: Drain the pasta, then it stir into the garlic-oil mixture. Add the zucchini, mozzarella and parsley. Stir to combine.


Finish and serve: Divide the fusilli aglio e olio between bowls. Enjoy!