Super Delicious Spaghetti with Crispy Zucchini

Welcome to a world of culinary delight with this yummy Italian dish—the Super Creamy Spaghetti with Crispy Zucchini! It’s not just a meal but a masterpiece that effortlessly combines velvety, indulgent pasta with the mouthwatering crunch of zucchini. Let’s jump to the recipe.

Ingredients: {4 Person Serving]

• Spaghetti 10.6oz —-300 grams 
• Zucchini /21oz  ——600 grams 
• Fresh basil —–1 Bunch
• Garlic clove —— Only 1
• Pecorino Romano Cheese 3 tbsp 
• Provolone Dolce cheese —150 grams 
• Extra Virgin Olive Oil EVOO – (LOTS!)
• Salt And Pepper

Instructions

1. For fried zucchini pasta, you’ll want to begin with perfectly cut zucchini! Simply trim off both ends and toss them out.
2. Put each zucchini on the chopping board and start slicing round discs from end to end. Make them thin and try to keep them even.
3. Put 5 liters of water in your big pot and crank up the stove to high heat. This is for boiling your pasta.
4. Put a small pot on your stove over medium heat and then pour some extra virgin olive oil. Let it heat up and check if it’s ready by dropping in a piece of zucchini—if it bubbles, you’re good to go!
5. Throw in a scoop of zucchini (not too many!) into your pot and fry until golden brown. Give them a gentle stir now and then to ensure they’re all cooked through.
6. Frying zucchini usually takes about 5 to 7 minutes. The thinner they are, the quicker they cook. Just keep ’em moving around while they cook.
7. Place some fresh basil on the kitchen paper, then pour the zucchini over it. This way, the flavors mix in, and you can also remove excess oil.

8. Keep going until all your zucchini are fried and good to go, adding basil to the paper towel each round.
9. The water for your fried zucchini pasta should be boiling now. Add a tablespoon of rock salt, let it dissolve, then toss in your pasta and cook following the packet directions.
10. Grate about 150g/5.3oz of provolone cheese and just leave it on a plate to the side.
11. When the pasta’s nearly done, grab a frypan, set it on the stove at medium heat, then add 3-4 tablespoons of extra virgin olive oil.
12. While this is heating up, toss in a garlic clove – you can crush it with your hands or press it down firmly with one side of a big knife.
13. Now toss the zucchini and basil from before into the pan and mix them to moisten them up again.
14. Before draining the pasta, grab some water with a mug and set it aside.
15. Now, take out the garlic clove, drain the pasta, and toss it in your pan with a good amount (about 2/3 of a mug) of pasta water.
16. Mix everything using tongs until it’s all combined. Keep the heat on low while you do this.
17. Once that’s infused nicely, just turn off the stove and toss in 3 tablespoons of Pecorino cheese and some extra fresh basil leaves.
18. Mix this all together nicely, and if possible, toss it to create a super creamy sauce for your fried zucchini pasta dish!
19. Next, toss the provolone cheese and the rest of the pasta water, then mix it all one more time.
20. If you’re concerned about the cheese sticking to the bottom, add a bit more pasta water and mix it through again.

Nutritional Information

Calories………………Approximately 550 kcal

Total Fat…………………………        33g

Saturated Fat………………………… 11g

Cholesterol…………………………  35mg

Sodium…………………………       900mg

Total Carbohydrates………………… 47g

Dietary Fiber………………………… 4g

Sugars…………………………          3g

Protein…………………………        17g

Time to serve Fried Zucchini Pasta

Put some fried zucchini pasta on a plate and add extra zucchini, basil, and creamy sauce. This way, your dish will be infused with all the flavors from the pan when you serve it up.