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
- 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
- For fried zucchini pasta, you'll want to begin with perfectly cut zucchini! Simply trim off both ends and toss them out.
- 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.
- Put 5 liters of water in your big pot and crank up the stove to high heat. This is for boiling your pasta.
- 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!
- 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.
- 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.
- 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.
- Keep going until all your zucchini are fried and good to go, adding basil to the paper towel each round.
- 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
- Grate about 150g/5.3oz of provolone cheese and just leave it on a plate to the side.
- 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.
- 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.
- Now toss the zucchini and basil from before into the pan and mix them to moisten them up again.
- Before draining the pasta, grab some water with a mug and set it aside.
- 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.
- Mix everything using tongs until it's all combined. Keep the heat on low while you do this.
- Once that's infused nicely, just turn off the stove and toss in 3 tablespoons of Pecorino cheese and some extra fresh basil leaves.
- Mix this all together nicely, and if possible, toss it to create a super creamy sauce for your fried zucchini pasta dish!
- Next, toss the provolone cheese and the rest of the pasta water, then mix it all one more time.
- If you're concerned about the cheese sticking to the bottom, add a bit more pasta water and mix it through again.
Notes
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.
Nutrition
Calories: 550kcalCarbohydrates: 47gProtein: 17gFat: 33gSaturated Fat: 11gCholesterol: 35mgSodium: 900mgFiber: 4gSugar: 3g