Serves 1
Directions
- 1Wash and slice the zucchini into thin rounds, trying to make them all the same size.
- 2Heat extra virgin olive oil in a frying pan over medium-high heat.
- 3Add the sliced zucchini to the pan and season with salt. Cook until the zucchini are tender and slightly golden.
- 4Reserve less than half of the cooked zucchini and its juice for the cream.
- 5Place the reserved zucchini, mint leaves, garlic (if using), and some of the zucchini juice into a food processor.
- 6Puree the ingredients in the food processor until a smooth cream is formed.
- 7Add grated cheese to the zucchini cream and blend until well combined.
- 8Boil water in a pot and add salt for the pasta.
- 9Cook the spaghetti in the boiling water until al dente, without breaking it.
- 10Pour the zucchini cream into a serving dish.
- 11Transfer the cooked pasta directly from the pot to the serving dish with the cream, without completely draining the pasta water.
- 12Mix the pasta with the zucchini cream until well coated.
- 13Plate the pasta and top with the remaining fried zucchini.
- 14Sprinkle with additional grated cheese.
Ingredients
- 5 –6 medium zucchini, thinly sliced
- enough to coat pan generously Extra virgin olive oil
- 1 garlic clove, thinly sliced
- to taste Salt
- A handful fresh mint leaves, chopped or torn
- Grated cheese (Pecorino Romano, Parmigiano Reggiano)
Equipment
cutting boardknifefrying panbowlfood processorpotcolanderserving dish
Tips
- Garlic is optional, add it if you like it.
- Do not drain the pasta completely, as you need the pasta water for the sauce.
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