Stanley Tucci Zucchini Pasta Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
688 kcal
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Course
Main Course
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Cuisine
Italian
Stanley Tucci Zucchini Pasta Recipe
Description
This recipe begins by frying thinly sliced zucchini in hot sunflower oil until the slices develop a blistered, golden appearance with a slightly crisp texture. After frying, the zucchini is cooled, allowing excess oil to drain and flavors to settle. Meanwhile, spaghetti or linguine is cooked in salted boiling water until al dente, reserving some cooking water.
The dish is assembled by warming the fried zucchini in olive oil and some pasta cooking water to form a light sauce. The drained pasta is then combined in the pan with the zucchini, Parmesan cheese, butter, and fresh basil leaves, tossed to meld the flavors and coat the noodles evenly. The resulting dish presents the zucchini's tender, fried notes alongside the firm pasta strands and aromatic basil.
This savory pasta serves as a flavorful vegetable-forward meal or side, suitable for those looking to add cooked zucchini to their pasta dishes. The frying step adds a depth of flavor not achievable by simply sautéing the zucchini.
Because the zucchini is fried and rested before mixing into the pasta, the dish can be prepped ahead and finished when ready. This separation helps maintain the zucchini's crisp texture and prevents sogginess.
Ingredients
- sunflower oil for frying
- 6 medium zucchini
- kosher salt
- 2 tablespoons olive oil
- 16 ounces spaghetti (or linguine)
- black pepper freshly ground
- 1 cup Parmesan Cheese grated
- 2 tablespoons butter
- 1 bunch basil fresh leaves
Instructions
- In a heavy bottom pot, bring ½ to 1 quart of sunflower oil to 350°F.
- Slice the zucchini into thin rounds. In batches, fry the zucchini in the hot oil until they turn blistered and golden, about 5-7 minutes per batch. Use a spider or slotted spoon to transfer the zucchini to a bowl or plate lined with paper towels. Repeat until all of the zucchini is fried. Refrigerate the zucchini for at least 30 minutes up to overnight.
- When ready to prepare the dish, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water to make the sauce.
- In a large frying pan over medium-high, add the olive oil and heat the rested zucchini with 2 ladles of the warm spaghetti cooking water, stirring well until saucy. Season with a few pinches of kosher salt and freshly ground black pepper.
- Drain the spaghetti and add to the pan with the zucchini, tossing well to combine. Remove the pan from the heat and add a couple of handfuls of grated Parmesan cheese then toss everything together well. Stir in the butter and more water as needed to enrich the sauce.
- Add more Parmesan and top with a fresh basil leaves before serving.
Notes
- This recipe originates from CNN's Stanley Tucci: Searching for Italy.
- Fry zucchini in batches to prevent overcrowding and achieve an even golden finish.
- Refrigerate fried zucchini for 30 minutes up to overnight before combining with pasta to enhance texture.
- Reserve pasta cooking water to adjust sauce consistency when mixing with zucchini and pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 97g | 32% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 513mg | 21% |
| Potassium | 1068mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 984IU | 20% |
| Vitamin C | 53mg | 59% |
| Calcium | 294mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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