Nani's Lemony Zucchini Pasta
This bright and creamy pasta features golden fried zucchini that melts into a beautiful sauce.
recipesbynani.comThere is something truly special about how simple zucchini and cheese can transform into a rich meal. This dish has become a permanent fixture in my kitchen whenever the garden starts overflowing with summer squash.
The secret is taking the time to fry the zucchini until it is golden and tender. When you toss that fried zucchini with starchy pasta water and parmesan, it creates a creamy sauce that coats every single strand of spaghetti perfectly.
🧺 Ingredients
- 1 pound spaghetti
- 3 medium zucchini, sliced into thin rounds
- 1/2 cup olive oil for frying
- 1 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until it is al dente.
- 2
While the water heats, heat the olive oil in a large skillet over medium high heat.
- 3
Fry the zucchini slices in batches until they are deeply golden brown on both sides. Use a slotted spoon to transfer the fried zucchini to a paper towel lined plate.
- 4
Once all the zucchini is fried, carefully pour off most of the oil, leaving just a tablespoon in the pan.
- 5
Drain the pasta but make sure to reserve about one cup of the starchy cooking water.
- 6
Add the cooked pasta and the fried zucchini back into the skillet over low heat.
- 7
Stir in the Parmesan cheese, lemon zest, lemon juice, and a splash of the reserved pasta water. Toss everything together vigorously until the cheese melts into a silky sauce. Add more pasta water if it seems too dry.
- 8
Remove from the heat and stir in the fresh basil and red pepper flakes. Season with salt and pepper to taste before serving.
💡 Tips
Serve this pasta immediately while the sauce is at its creamiest. If you have leftovers, keep them in an airtight container in the fridge for up to two days and add a tiny splash of water when reheating to loosen the sauce.
Made this recipe? Let us know how it went.
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