Sort ingredients
bleemar24
QR Code
Listen
PdfIngredients:
6 medium green zucchini fresh
4 ounces spaghetti
2 tablespoons of olive oil
1 pinch of salt
2 basil leaves torn into small pieces
2 tablespoon salted butter
Three cloves of garlic, chopped - approximately 2 tablespoon
5 tablespoons of a Pecorino Romano cheese
3 tablespoons grated Parmigino Reggio cheese
Directions:
Cut the zucchini into round discs thinly sliced.
Heat olive oil over medium heat. Add garlic and zucchini to the oil. Sprinkle with salt and pepper.
Stirring occasionally, break the zucchini discs into smaller pieces with the spoon, so they release their juices and become softened - approximately 3 to 5 minutes.
Once all the zucchini is softened, add a couple of splashes of pasta water.
Reduce heat onto low and add in butter and basil stirring until butter melts
Cook pasta while zucchini is frying - approximately 7 to 10 minutes, leaving the last two minutes of cook time for blending with the sauce.
Add the pasta directly into the pan. Add the cheeses and some of the reserved pasta water, enough to make the sauce.
Adjust taste for salt and pepper.
Top with extra cheese and fresh basil as required.