Ingredients
Units
Scale
For the Zucchini:
- 2 large zucchini, sliced 1/4 inch thickness rounds
- 1/2 cup of grated Parmesan or Romano cheese
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 cup of flour
- Vegetable oil for frying
- 1 lb. of your favorite pasta
For the Sauce:
- 2 tbs. butter
- 2 tbs. olive oil
- 4 - 5 cloves of garlic, crushed
- 1/4 tsp. red pepper flakes
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 2 - 3 tbs. chopped fresh Italian parsley and/or fresh basil leaves
- 1/2 cup of salted pasta water
- Juice of 1/2 fresh lemon
- Generous grating of Parmesan or Romano cheese
Instructions
For the Zucchini:
- Combine the flour with the salt, black pepper and grated cheese.
- Dredge the sliced zucchini in the flour mixture.
- Heat a large cast iron pan with about 1/4 inch of vegetable oil.
- Place the prepared zucchini in the heated oil and fry to a nice golden color on each side, turning once.
- Place on a plate prepared with paper towels.
- Prepare the pasta as directed, reserving 1/2 cup of the salted water for the sauce.
For the Sauce:
- Heat a large cast iron pan with the butter and olive oil.
- Place the garlic cloves in the heated oil and butter and let the garlic become fragrant.
- Add the pasta water and the lemon juice and seasonings to the pan.
- Lift the cooked spaghetti into the sauce.
- Add the grated parmesan or Romano cheese, the fried zucchini, the chopped basil and Italian parsley, a drizzle of olive oil and dash of extra red pepper flakes and toss.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Italian
