Zucchini Spaghetti
My very quick version of the Stanley Tucci zucchini spaghetti!
It’s rich in flavour yet delicate, it’s perfectly nutty, and incredibly simple to make.
In the original version, the zucchini is fried and then rests overnight or for several hours. This version they are fried but then used right away. I still find that the end result is ABSOLUTELY DELICIOUS. I like frying the zucchini until they’re really, really golden and then the sauce almost becomes nuttier and almost tastes like there’s a brown butter vibe happening there.
I feel like this dish needs a pop of freshness at the end and that’s why I finish with a squeeze of lemon.
Ingredients:
1/2 lb spaghetti
4 zucchini, sliced into rounds
sunflower oil for frying
~1 cup Parmigiano-Reggiano
1 garlic clove (optional)
4 basil leaves
1/2 lemon
1 tbsp butter
2 tbsp olive oil
Preparation:
1. Heat up the sunflower oil over medium heat (until it reaches 350 degrees). Fry the zucchini slices until golden. Set to the side on a piece of paper towel.
2. Boil a large pot of water, heavily salt and add spaghetti. Cook until al dente. Reserve pasta water.
3. In another sauce pan, add some olive oil and the fried zucchini back over medium heat. Option to add 1 clove of garlic here as well. Add in 1-1.5 cups of starchy pasta water and stir. Add al dente pasta and continue to incorporate with cheese and the knob of butter. Finish with basil.
4. Before serving add a squeeze of lemon, more Parmigiano-Reggiano, and more basil.
Kitchen Items Used:
