Description
A delightful Italian dish that combines crispy zucchini and creamy cheese for a comforting meal.
Ingredients
Scale
- 400 g spaghetti
- 5–6 small zucchinis, thinly sliced
- 1½ cups grated Provolone del Monaco
- ½ cup grated Parmigiano-Reggiano
- 2–3 tablespoons extra virgin olive oil, for frying
- 1 garlic clove, smashed
- Fresh basil leaves, torn by hand
- Salt and black pepper, to taste
- Optional: Butter or a touch of pasta water for emulsifying
Instructions
- Wash and thinly slice the zucchinis to about â…› inch thick. Heat the olive oil in a large pan over medium heat. Fry the zucchini slices in batches until golden brown and slightly crisp at the edges, then drain them on paper towels and lightly season with salt.
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 8-9 minutes. Reserve at least 1½ cups of pasta water, then drain the pasta.
- In the same pan used for frying the zucchini, sauté the smashed garlic clove in the leftover oil for about one minute, then discard the garlic. Add the fried zucchini back into the pan and sauté for 1-2 minutes.
- Add the drained spaghetti to the pan, slowly pour in the reserved pasta water while stirring, and toss in the grated Provolone del Monaco and Parmigiano-Reggiano to create a creamy emulsion.
- Stir in the torn basil leaves, season with salt and black pepper, and plate the pasta. Garnish with more basil and additional cheese, if desired. Serve hot with a drizzle of olive oil.
Notes
Serve with a light arugula salad and a crisp white wine for a perfect meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg