Fried Zucchini Spaghetti

Fried Zucchini Spaghetti

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound small zucchini, very thinly sliced crosswise ¼ cup all-purpose flour

  • Salt

  • ½

    cup plus 2 tablespoons extra-virgin olive oil

  • ¾

    pound spaghetti

  • 1

    cup shredded Parmigiano-Reggiano cheese, plus more for serving

  • ½

    cup torn basil leaves

  • Freshly ground pepper Lemon wedges, for serving

Directions

1.In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini. 2.Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.


Nutrition

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