Pasta with Zucchini

[quicklook-recipe prep_time=”10 min” cook_time=”20 min” serves=”4″ details=”” ] This dish proves that you don’t need a lot of ingredients to

[quicklook-recipe prep_time=”10 min” cook_time=”20 min” serves=”4″ details=”” ]

This dish proves that you don’t need a lot of ingredients to make great pasta.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 pound zucchini
  • 2 cups extra virgin olive oil
  • Salt and pepper
  • 1 pound dried spaghetti
  • 6 tablespoons freshly grated pecorino cheese, preferably Sicilian
  • Leaves from four bunches fresh basil, torn

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Wash the zucchini and cut into rounds or slice them lengthwise. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Heat the oil in a large deep frying pan until very hot. Fry the zucchini for 5-7 minutes, or until golden brown. Drain well and pat dry on paper towels. Season with salt and pepper and cover with a plate to keep warm. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Cook the pasta in a large pot of salted boiling water until al dente. Drain and sprinkle with pecorino. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Top with fried zucchini, basil, and a drizzle of olive oil. [/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest