Pasta con la cucuzza fritta

Serves 1
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Directions

  1. 1Wash and slice zucchini into thin rounds or half-moons.
  2. 2Wash and slice zucchini into thin rounds or half-moons.
  3. 3Wash and slice zucchini into thin rounds or half-moons.
  4. 4Add sliced zucchini to the pan. Season with salt.
  5. 5Add sliced zucchini to the pan. Season with salt.
  6. 6Add sliced zucchini to the pan. Season with salt.
  7. 7Cook over medium-high heat until zucchini are tender and slightly golden.
  8. 8Cook over medium-high heat until zucchini are tender and slightly golden.
  9. 9Cook over medium-high heat until zucchini are tender and slightly golden.
  10. 10Make a cream with zucchini by pureeing less than half of the cooked zucchini.
  11. 11Make a cream with zucchini by pureeing less than half of the cooked zucchini.
  12. 12Make a cream with zucchini by pureeing less than half of the cooked zucchini.
  13. 13Add mint, garlic, cheese, and the remaining juice from the zucchini to the puree.
  14. 14Add mint, garlic, cheese, and the remaining juice from the zucchini to the puree.
  15. 15Add mint, garlic, cheese, and the remaining juice from the zucchini to the puree.
  16. 16Cook the pasta, ensuring not to break it.
  17. 17Cook the pasta, ensuring not to break it.
  18. 18Cook the pasta, ensuring not to break it.
  19. 19Add the puree to a serving dish and mix in the spaghetti.
  20. 20Add the puree to a serving dish and mix in the spaghetti.
  21. 21Add the puree to a serving dish and mix in the spaghetti.
  22. 22Plate and top with the remaining zucchini and your choice of cheese.
  23. 23Plate and top with the remaining zucchini and your choice of cheese.
  24. 24Plate and top with the remaining zucchini and your choice of cheese.

Ingredients

  • 5 -6 medium zucchini, thinly sliced
  • 5 -6 medium zucchini, thinly sliced
  • 5 -6 medium zucchini, thinly sliced
  • 1 Extra virgin olive oil (enough to coat pan generously)
  • 1 Extra virgin olive oil (enough to coat pan generously)
  • 1 Extra virgin olive oil (enough to coat pan generously)
  • 1 garlic clove thinly sliced
  • 1 garlic clove thinly sliced
  • 1 garlic clove thinly sliced
  • Salt to taste
  • Salt to taste
  • Salt to taste
  • 1 handful fresh mint leaves, chopped or torn
  • 1 handful fresh mint leaves, chopped or torn
  • 1 handful fresh mint leaves, chopped or torn
  • Grated cheese (Pecorino Romano, Parmigiano Reggiano)
  • Grated cheese (Pecorino Romano, Parmigiano Reggiano)
  • Grated cheese (Pecorino Romano, Parmigiano Reggiano)

Equipment

food processorpan

Tips

  • Do not break the pasta while cooking, wait for it to soften.
  • Garlic is optional.
  • Do not drain the pasta water as it is needed for the sauce.