Spaghetti con Zucchine
How to make Pasta Nerano. Our vegetarian Spaghetti con Zucchine recipe features fried zucchini tossed with basil, parmesan & spaghetti.
Servings: 2
Calories: 992kcal
Equipment
- Large pot
- Wok or Deep Fryer
- measuring cups
- measuring spoons
- French knife
- tongs
Ingredients
- 1 cup Canola Oil
- 4 Small Zucchini
- 3/4 cups Basil chopped
- Kosher Salt
- 2 tbsp Extra Virgin Olive Oil
- 0.5 lb Spaghetti
- 1.5 cups Provolone del Monaco or Parmigiano Reggiano grated
Instructions
- Put the vegetable oil in a wok and bring to a boil over medium high heat.
- Slice the zucchini into thin rounds in the oil until golden brown. Remove and set aside on paper towels to drain.
- Sprinkle with basil and salt to taste. Transfer to a bowl and drizzle with fine olive oil.
- Boil the pasta until al dente and strain, reserving 1 cup of pasta water.
- Place the cooked pasta in a large skillet over low heat along with 3/4 of the fried zucchini mixture and combine gently. Slowly add the pasta water to create a creamy texture.
- Add the Provolone del Monaco and continue to combine, stirring gently and tossing with tongs. Once the mixture has a slight creaminess remove from the stove and serve immediately.
- Separate into two bowls, top with remaining crunchy fried zucchini slices and a sprig of basil.
Nutrition
Calories: 992kcal | Carbohydrates: 75.4g | Protein: 41.9g | Fat: 62.6g | Saturated Fat: 16.5g | Cholesterol: 131mg | Sodium: 429mg | Potassium: 1257mg | Fiber: 4.5g | Sugar: 6.8g | Calcium: 812mg | Iron: 5mg
