Surprisingly Delicious Use-Up-All-The-Zucchini Spaghetti
6-7 medium zucchini, sliced in thin coins
a fearless pour of good olive oil
salt and black pepper, be generous
a large handful grated parmesan reggiano
a smaller handful grated pecorino romano
a small bunch basil leaves, chopped or sliced
1 pound spaghetti
Put a large pot of water on to boil.
Put a saute pan on medium heat, and add a good pour of olive oil. You want to cover the bottom of the pan, probably half a cup or so.
Slice the zucchini into thin rounds and add to the hot oil. Salt generously so the water will come out and evaporate off. Fry the zucchini until soft and lightly browned, about 20 minutes.
When the water is boiling, salt the water generously, add the pasta and follow the package instructions.
While things are cooking, grate the cheeses and chop the basil.
When the spaghetti is al dente, reserve a mug full of pasta water, then drain.
Add the spaghetti, cheese, and basil to the saute pan with the zucchini. Toss well. Add pasta water to create a creamy sauce. Salt and pepper to taste.
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