Fried Zucchini Pasta
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Fried Zucchini Pasta
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 300 grams Spaghetti 10.6oz
- 600 grams zucchini /21oz
- bunch fresh basil
- 1 garlic clove
- 3 tbsp Pecorino Romano cheese or Parmigiano Reggiano
- 150 grams Provolone Dolce cheese 5.3oz. 3/4 cup
- extra virgin olive oil EVOO – (LOTS!)
Instructions
- Fried zucchini pasta requires perfectly cut zucchini, so this is the best place to start! Cut off both ends of the zucchini and discard.
- Place each zucchini on the chopping board and start to slice round discs from one end to the other. They need to be quite thin and as even as possible.
- Put 5L water into your large pot and put on the stove at a high heat. This will be used to boil your pasta.
- Place a small pot on the stove at a medium heat and add extra virgin olive oil. Heat this up and test if the temperature is correct by putting a small piece of zucchini into the oil – if it bubbles, the oil is ready!
- Add a scoop full of zucchini (not too many!) to your pot and fry until golden brown. Ensure they are all cooked through by gently stirring them every so often.
- Line a plate with kitchen paper and fresh basil leaves, then strain the zucchini onto this so that the flavours infuse and you also get rid of excess oil.
- Repeat until all of your zucchini are fried and ready lining the paper towel with basil each time.
- The water for your fried zucchini pasta should be boiling by now – add a tablespoon of rock salt and allow to dissolve then add your pasta and cook it according to the packet instructions.
- Freshly grate 150g/5.3oz provolone cheese and leave on a plate to the side.
- Once the pasta is almost ready, put a frypan on your stove and turn the heat to a medium level before adding 3-4 tablespoons of extra virgin olive oil.
- While this is warming up, add a garlic clove, squashing it with your hands or by firmly pressing down on it using one side of a large knife.
- Approx 1-2 minutes before your pasta is ready add the zucchini and basil prepared earlier to the pan and mix them around to slightly moisten them again.
- Just before you strain the pasta, collect some of the water using a mug and put it to the side.
- Now, remove the garlic clove, then strain the pasta and add it to your pan along with a generous amount (approx. 2/3 mug) of pasta water.
- Combine this using a set of tongs until all of the ingredients have mixed through – make sure you still have the heat on, but keep it quite low.
- Once this has infused well, turn off the stove and add 3 tablespoons of Pecorino cheese along with more fresh basil leaves.
- Combine this really well and if you can, toss it together to create an incredible creamy textured sauce for your fried zucchini pasta dish!
- Next, add the provolone cheese along with the remaining pasta water and combine once again.
- If you’re worried about the cheese sticking to the bottom, add a little more pasta water and mix through again.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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