Serves 1
Directions
- 1Slice the zucchini into thin rounds or half-moons, trying to make them all the same size.
- 2Add enough extra virgin olive oil to a pan to generously coat it.
- 3Add sliced zucchini to the pan. Season with salt. Cook over medium-high heat, until zucchini are tender and slightly golden.
- 4Place less than half of the fried zucchini in a food processor.
- 5Add fresh mint leaves to the food processor.
- 6Add one garlic clove to the food processor.
- 7Purée the zucchini, mint, and garlic.
- 8Add the juice from the fried zucchini to the puréed mixture.
- 9Add grated cheese to the mixture.
- 10Blend everything until a smooth cream forms.
- 11Boil water in a pot and add salt.
- 12Cook the pasta (spaghetti) in the boiling water until soft.
- 13Place the zucchini cream on a serving dish.
- 14Transfer the cooked spaghetti directly from the pot to the serving dish with the zucchini cream, allowing some pasta water to mix with the cream.
- 15Mix the spaghetti well with the zucchini cream until evenly coated.
- 16Serve the pasta on individual plates.
- 17Top the pasta with the remaining fried zucchini slices.
- 18Sprinkle grated cheese over the top of the dish.
Ingredients
- 5 to 6 medium zucchini
- enough to coat pan generously extra virgin olive oil
- 1 garlic clove
- to taste salt
- a handful fresh mint leaves
- grated cheese
Equipment
panfood processorpotspatulaserving dishfork
Tips
- Garlic is optional, if you don't like it don't put it in.
- You don't need to drain the pasta fully, as you need the pasta water.
- A little mint goes a long way.
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