I learned a lot preparing this recipe. To wit:
1. There are 2 kinds of fusilli. Who knew?
2. So THAT’s what romano cheese tastes like.
3. Boy, frying strips of zucchini can sure take a while.
4. Hey, fresh basil is pretty good in a pasta recipe.
No problems with this recipe – just had to get some romano cheese and fusulli pasta at Nicastro’s on a trip into Ottawa. I liked the two cheeses in the sauce and the fresh basil leaves added at the end.
The ingredients, including a teaspoon of all-purpose flour, 1/3 cup of milk, an egg yolk, 3 tablespoons of butter, fresh basil leaves, vegetable oil, salt, parmigiano reggiano and romano cheese, 1 pound each of fusilli and zucchini.

Thin zucchini strips frying in vegetable oil. This part takes the longest. I don’t think I made the best choice of pans in which to fry the zucchini and, malheureusement, I don’t have gas heat at my disposal. Marcella indicates that this step may be done several hours in advance – very helpful suggestion. File for future use.

The creamy sauce coats the fried zucchini strips.

The final result:

I liked this recipe a lot – an excellent option for a pasta sauce with fresh zucchini and basil from the garden.