Cheesy Fried Zucchini Pasta
Cheesy Fried Zucchini Pasta. A simple pasta that is extra creamy and cheese. Filled with lots of basil and of course…the very best fried zucchini. This pasta kind of makes me think Cacio e Pepe but better because it’s got allllll that delicious crispy coated zucchini slices. So summery and so good. One of our summer favorites always !!
Ok this has always been one of our favorite summer pastas. And we literally haven’t made it in SO long because I always thought it didn’t take the greatest photo. But lets be honest, it takes a good photo. The issue two years ago when I deemed this pasta unphotogenic, was my food photography skills just weren’t as good. Plain and simple. So I knew, it was finally time to give this one a try again. And we really did need to share this recipe with you guys because it’s sooo good its addicting.
The sauce is almost like a creamy and cheesy Cacio e Pepe. Everyone loves a good Cacio e Pepe, but you know what makes it even better?! Adding those crispy coated fried slices of zucchini. Zucchini is a key ingredient in a summery pasta dish. But these fried slices of zucchini are on another level. Honestly they’re addicting, you could eat them as chips. So imagine a zucchini chip in the a Cacio e Pepe like sauce. Just all around fire.
And since it’s Wednesday you guys know we love a good pasta dish. And now that it’s May we are pretty much in full blown summery food mode already. I mean the weather has been warm and May just feels like the true start of summer to me. There is literally so many things going on in the month of May, including my birthday ;))) so I always love to get summer started a little early !! Now time for this pasta and a glass of wine…cheers !!
Ingredients
3 medium zucchinis; cut in thin rounds
salt and pepper
1 cup flour
1 pound spaghetti
1/3 cup extra virgin olive oil + more for frying
1 cup grated parmesan cheese
1 cup fresh basil leaves
red pepper flakes
Directions:
Toss the zucchini with salt and flour. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the zucchini rounds in a single layer and cook until golden on both sides.
Cook the pasta. Drain, saving 1 cup of cooking water. Place the pasta back into the pot over low heat. Drizzle with the olive oil and toss to coat. Add the cheese and pasta water as needed until the sauce is a creamy consistency. Add the zucchini and the basil. Toss to combine.
Serve sprinkled with red pepper flakes and additional fresh basil leaves.
