Time 8h55m Yield 2 Number Of Ingredients 9 Steps:
Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds. Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature. Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it’s 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes. As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don’t overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts. Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed. Serve with more grated cheese and fresh basil.
Time 20m Yield 2 servings Number Of Ingredients 8 Steps:
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic. Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.
Time 25m Yield 4 servings Number Of Ingredients 6 Steps:
Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle. Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.
Time 30m Yield 3 Number Of Ingredients 13 Steps:
Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce. Mix zucchini “noodles” into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a grater holding the zucchini at an angle. Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic starts sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Drop the spaghettini into salted boiling water and cook, stirring, until tender. Do not overcook. Drain and reserve 1/4 cup of the cooking liquid. Meanwhile, put the olive oil in a skillet over medium-high heat and add the zucchini, salt and pepper to taste and the pepper flakes. Cook briefly, shaking the pan, until tender. In a deep saucepan, add the butter, spaghettini, zucchini mixture, the reserved cooking liquid and the basil or parsley. Heat over medium heat and toss gently until well blended. Check for seasoning.
More about “spaghetti with zucchini recipes”
Time 20m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Heat a large skillet or roasting pan over medium heat. Add the olive oil and heat until the oil shimmers. Add the garlic and cook until light golden, about 5 minutes. Add the zucchini and cook for a few minutes without turning. Add salt and cook another 3 to 4 minutes, stirring occasionally, until barely tender. A mandolin is great for this.
