Fusilli with Zucchini and Summer Squash

20250821 #breakfastdiary 1485, 27°C/mostly cloudy, 20 min/workout(M) Green bananas are unripe bananas — low in sugar and high in starch, which is why they're often used as a cooking ingredient abroad. (Not sure why we even have one at home, but,) I had fusilli made from green banana, so I used it to make pasta with the leftover summer squash and zucchini from making breakfast. Banana cultivation areas are gradually expanding in Korea too, so I imagine ingredients like this will only become more common — though that's not exactly good news, since it's presumably a result of global warming. Green banana (100%, gluten-free, vegan, and high in potassium and iron) #fusilli with summer squash and zucchini

1/2 summer squash, 1/4 zucchini, 2 cups fusilli, Grana Padano cheese, olive oil, salt, pepper, herbs, (optional) truffle oil

1. Cut the summer squash and zucchini into quarters and roast in a pan with olive oil, salt, pepper, and herbs. 2. Boil the fusilli in salted water. 3. Pour the fusilli and 1/2 cup of the pasta water into the pan from step 1, add Grana Padano cheese, and mix well. Adding 1T of lemon juice would round out the balance nicely. Mix thoroughly. 4. Plate and finish with more Grana Padano cheese and a little truffle oil.