Summer Zucchini Spaghetti
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Recipe Intro From thefeedfeed
This zucchini pasta is inspired by Pasta alla Nerano, hailing from its namesake town in Italy’s Amalfi Coast. Thin slices of zucchini are cooked in olive oil in batches, a step that’s important to it’s delicate flavor and silky, melting texture. Typically made with a local variety of provolone cheese, this version uses parmesan. Some versions require pureeing the zucchini to a creamy sauce. Be sure to salt your pasta water very well and save a cup or two for tossing with Colavita Spaghettini Pasta. It’s an integral part of the sauce and is the magic that binds everything together!
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Recipe Card
ingredients
- 1 pound zucchini (about 3 medium), very thinly sliced into rounds
- Kosher salt
- 1/2 cup Colavita Premium Italian Extra-Virgin Olive Oil, plus more if needed
- 2 garlic cloves, thinly sliced
- 1 (16 ounce package) Colavita Spaghettini Pasta
- 3/4 cup (about 3 ounces) grated Parmesan cheese, plus more for serving
- 1 cup torn basil leaves, plus more for serving
- Freshly ground black pepper
- Lemon wedges, for serving
Method
Step 1
Spread zucchini on a thin towel or paper towel and pat dry.
Step 2
Bring a large pot of salted water to a boil.
Step 3
Heat olive oil in a large skillet over medium heat. Add garlic, stirring for about 1 minute until fragrant and lightly browned, remove and set aside.
Step 4
Increase heat to medium-high. Working in about 4 batches, add zucchini slices to garlic-infused oil, cooking until light brown in color, stirring and flipping occasionally, about 3-4 minutes total. Drain zucchini on a thin towel or paper towel. Sprinkle lightly with salt. Add more olive oil to skillet if needed. Reserve a handful of fried zucchini for serving.
Step 5
Cook pasta until just al dente, about 7 minutes. Drain pasta, reserving about 2 cups pasta water. Add pasta to skillet with garlic-infused oil. Stirring continuously, add reserved fried garlic, remaining zucchini (save some for garnish), basil, cheese and enough pasta water to create a creamy sauce (I used about 1 cup).
Step 6
Top pasta with reserved zucchini, a sprinkle of cheese, basil and lots of black pepper. Serve with lemon wedges for squeezing on top.