Spaghetti con Zucchinne Fritte Recipe courtesy Mario Batali Show: Molto Mario Episode: The Spanish Influence Recipe Summary Difficulty: Easy Prep Time: 25 minutes Cook Time: 25 minutes Yield: 4 servings
Provided by Phil Franco
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and dry the zucchini and trim the ends. Slice zucchini into thin disks about 1/4-inch thick. Set the zucchini slices aside.
- In a large saucepan, heat the olive oil, add a layer of zucchini and cook or "poach" like chips. Remove zucchini and drain. Repeat with remaining zucchini.
- Place zucchini into a serving bowl.
- Add the garlic and scallions to the saucepan and cook until they are soft and golden brown. Add the red wine vinegar and let cook until the vinegar evaporates, about 2 minutes.
- Toss into the bowl with the zucchini.
- Fill a heavy-bottomed saucepan with 6 quarts water and bring to a boil. Add 2 tablespoons salt, stirring to dissolve. Cook the spaghetti according to the package directions, until tender but still al dente. Drain the pasta.
- Toss the pasta with the zucchini, and add salt and pepper, to taste. Add the ricotta and the Pecorino.
- Serve immediately garnished with red chili flakes and chopped parsley.
Nutrition Facts : Calories 935.8, Fat 56.9, SaturatedFat 8.4, Cholesterol 3.8, Sodium 24.8, Carbohydrate 90.2, Fiber 5, Sugar 3.9, Protein 17.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love