Pasta

I Wait All Year Long To Make This Summery Pasta

Name: I Wait All Year Long To Make This Summery Pasta
Cuisine: pasta
Ingredients: 2 pounds zucchini; 4 tablespoons olive oil; Salt, to taste Salt, to taste Salt, to taste; 1 pound spaghetti; 14 cupounces shredded sharp provolone cheese; 1/31 1/4 cupounces finely grated Pecorino Romano cheese; 1 packed cup basil leaves; 1 teaspoon ground black pepper; 1/4 teaspoon red chili flakes; lemon juice or zest lemon juice or zest lemon juice or zest; olive oil olive oil olive oil

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Ingredients

2 pounds zucchini
4 tablespoons olive oil
Salt, to taste Salt, to taste Salt, to taste
1 pound spaghetti
14 cupounces shredded sharp provolone cheese
1/31 1/4 cupounces finely grated Pecorino Romano cheese
1 packed cup basil leaves
1 teaspoon ground black pepper
1/4 teaspoon red chili flakes
lemon juice or zest lemon juice or zest lemon juice or zest
olive oil olive oil olive oil

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Instructions

Wash the zucchini, trim the ends, and cut into slices about 1/4-inch thick.
In a large skillet, warm 2 tablespoons of olive oil over medium heat. Working in 2 to 3 batches, cook the zucchini slices in a single layer until the edges are golden brown, 5 to 7 minutes, flipping them halfway through cooking. Transfer each batch to a paper towel-lined plate and sprinkle with a pinch of salt. Add more oil to the pan in between batches as needed. When done cooking, wipe out any excess oil from the pan and return it to the stove.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta 1 minute less than the al dente instructions. Reserve 1 1/2 cups pasta water and drain the pasta.
In the pot, combine the drained pasta, fried zucchini, and 3/4 cup of the reserved pasta water. Cook over medium-low heat until the sauce thickens, 2 to 3 minutes.,Turn off the heat and add the provolone, Pecorino Romano, and half of the basil. Stir quickly and add more pasta water as needed until the cheese melts. Continue stirring until well combined and a glossy sauce forms, about 1 more minute. Season with salt, black pepper, and chili flakes (if using) to taste.
Top the pasta with the remaining basil. Finish with lemon juice or zest and a drizzle of high-quality olive oil, if desired, and serve.,Store any leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a pan with a splash of water (or a pat of butter) to loosen the sauce and revive the creaminess.,Love the recipe? Leave us stars and a comment below!

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I Wait All Year Long To Make This Summery Pasta

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