Entrée: Italy – Italian Entree

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

14 oz / 400 g spaghetti
3 medium zucchini, thinly sliced
4 oz / 120–150 g Provolone del Monaco or aged provolone (or a mix with Parmigiano), grated
4 tbsp (60 ml) extra-virgin olive oil (for frying)
Salt to taste
Freshly ground black pepper to taste
Fresh basil leaves, torn
Reserved pasta cooking water

Instructions

1. Fry the zucchini slices in hot olive oil in batches until golden and slightly caramelized; drain on paper towels and lightly salt.  
2. Cook the spaghetti in salted water until al dente and reserve about 1 cup of pasta water before draining.  
3. In a large bowl or pan off the heat, combine hot spaghetti with fried zucchini and most of the grated provolone/Parmigiano; add hot pasta water a little at a time and toss vigorously to create a creamy emulsion.  
4. Season with pepper, finish with torn basil and extra grated cheese, and serve immediately.