Ingredients
Scale
8 ounces spaghetti noodles
3 small to medium zucchinis, sliced into thin rounds
3 cloves garlic, minced
¾ cup Provolone del Monaco, shredded
½ cup parmesan cheese, shredded
¼ cup fresh basil leaves, chopped
Extra virgin olive oil for frying
Salt and pepper to taste
Instructions
- Heat about ½ inch of olive oil in a frying pan on the stove. Add the zucchini slices and fry until golden brown.
- Remove the zucchini from the oil with a slotted spoon and lay them on a paper towel-lined plate to soak up the excess oil.
- Bring a large pot of water, lightly salted, to a rolling boil. Add spaghetti and cook until al dente, according to the package instructions.
- While the pasta is cooking, remove some of the olive oil from the pan, leaving just a thin layer. Add the minced garlic to the remaining oil and saute over medium heat for a few minutes, until fragrant.
- Strain the pasta, reserving a ladleful of pasta cooking water.
- Add the fried zucchini slices back into the pan with the garlic and olive oil. Add ¼ cup of pasta water and simmer for a couple of minutes. Use a spoon or spatula to gently mash some of the zucchini slices.
- Add the cooked pasta and grated cheese into the pan and toss the ingredients together. Continue cooking until the cheese melts and the pasta comes together. Add more pasta water and olive oil as needed to reach a smooth, creamy texture.
- Add fresh basil leaves and season with salt and pepper before serving.