• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  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

Instructions Jump to Ingredients ↑

  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.


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