Description
Zucchini and pasta collide for a taste of Italian bliss.
Ingredients
Scale
- 4 zucchini, medium, thinly sliced into rounds
- 1 1/2 cups vegetable or neutral oil
- ½ cup of Provolone cheese, finely grated
- 1 lb of pasta
- 2 tbsp of butter
- 2 cloves garlic, chopped
- Fresh basil, gently cut to avoid bruising
- Salt and pepper to taste
Instructions
- Fry zucchini rounds in vegetable oil until golden brown. Rest on a paper towel. Season with salt.
- Cook the pasta in salted boiling water.
- In a deep pan, sauté the garlic in butter. Add al dente pasta directly from boiling water. Add a ladle of pasta water.
- Cook the pasta over med heat for two minutes then add the provolone. Blend until creamy. Turn off heat. Add pepper and basil and gently fold into pasta.
- Serve immediately and enjoy.
