Dinner Diaries

Fried Zucchini Pasta

I did not make this tonight. Someone posted this recipe on facebook back in the summer when zucchini was in season and I made it and loved it. And then I made it again a few weeks later and loved it again. And I think I even made it a third time. I really, REALLY, like this recipe. It's simple and delicious and the kids ate it even though it contained a vegetable and the husband ate it even though it was lacking meat.

Recipe from foodandwine.com

1. 1 pound small zucchini, very thinly sliced crosswise
2. 1/4 cup all-purpose flour
3. Salt
4. 1/2 cup plus 2 tablespoons extra-virgin olive oil
5. 3/4 pound spaghetti
6. 1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
7. 1/2 cup torn basil leaves 
8. Freshly ground pepper
9. Lemon wedges, for serving

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.