Difficulty Level: Easy
Total Time: 45 minutes
Serving Size: 2-4 servings
1/2 lb. spaghetti, bronze cut
1/2 cup extra virgin olive oil (roughly)
4 small zucchini, thinly sliced (about 1 cup)
4 garlic cloves, thinly sliced
Juice of 1 lemon
4 tbsp. butter
1/4 cup Parmigiano Reggiano, grated
Smoked Scamorza for topping
Fresh basil to taste
Lemon olive oil to finish (optional)
Bring a large pot of water to a boil. Add plenty of salt. Cook the spaghetti until it’s al dente. Reserve 1 cup of pasta water.
Heat 1/3 cup of olive oil in a large sauté pan over medium-high heat and fry the zucchini until golden brown in color. Remove from the pan and place onto a paper towel to let drain and cool.
Rinse the pan or use a new one and add 2 tbsp. extra virgin olive oil. Sauté the garlic over medium-low heat for 1-2 minutes, until fragrant.
Strain the pasta and add it to the sauté pan along with the lemon juice, butter and 1/4 cup pasta water. Toss over medium heat until combined.
Remove from heat and stir in the Parmigiano. Toss again until combined. Add more pasta water as needed, 1/4 cup at a time.
Add the fried zucchini and torn basil to the pasta and toss again.
Plate and top with smoked scamorza and more basil to taste.