Spaghetti Alla Nerano

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

½ quart sunflower oil (or vegetable oil (2 cups)

6 medium zucchini (thinly sliced (about 2 1/2 pounds)

1 cup chopped fresh basil

Kosher salt (to taste)

2 Tablespoons Extra Virgin Olive Oil (plus more for drizzling)

1 pound spaghetti

2 cups grated parmesan cheese

Wskazówki

Add the sunflower oil to a large pot and bring to a boil over medium-high heat.

Fry the zucchini in the oil until golden brown, about 5-6 minutes. Remove with a slotted spoon and set aside on paper towels to drain.

Combine the fried zucchini with basil and salt, to taste. Drizzle with olive oil.

Cook the pasta until al dente and reserve 2 cups pasta cooking liquid before draining.

Add the cooked pasta to a large skillet over medium low heat. Toss with the cooked zucchini, adding pasta cooking liquid, as needed, until the sauce reaches a creamy consistency.

Add the parmesan, and continue tossing, until the pasta is coated in the parmesan and zucchini and the sauce is nice and creamy. Season with additional salt, to taste.

Drizzle with additional olive oil and serve with additional parmesan on the side.

Wartości Odżywcze

• Kalorie: 1100 kcal
• Tłuszcz Całkowity: 32 g
• Tłuszcz Nasycony: 15 g
• Tłuszcz Nienasycony: 14 g
• Cholesterol: 44 mg
• Sód: 906 mg
• Węglowodany Całkowite: 100 g
• Błonnik Pokarmowy: 7 g
• Cukry Całkowite: 10 g
• Białko: 33 g