Cook the spaghetti al dente according to package directions. Drain the spaghetti reserving 1/2 cup of the pasta water.
Heat the oil in a large saute pan over medium-high heat. When the oil is hot fry the zucchini rounds (in batches) until lightly browned, 2 to 3 minutes per batch. Transfer the zucchini to a paper towel lined plate and set aside.
Keep any leftover oil in the pan and reduce the heat to medium. Add the cooked spaghetti, reserved pasta water, garlic, HALF the fried zucchini, HALF the grated provolone, 1/2 tsp salt, and 1/4 tsp pepper to the pan. Cook stirring often for about 3 minutes.
Take the pan off the heat and season with additional salt & pepper if necessary.
Transfer the pasta to a large serving bowl and top with the remaining fried zucchini and provolone then sprinkle basil on top.
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