Spaghetti Alla Nerano

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 1100 kcal
• Total Fat: 32 g
• Saturated Fat: 15 g
• Unsaturated Fat: 14 g
• Cholesterol: 44 mg
• Sodium: 906 mg
• Total Carbohydrate: 100 g
• Dietary Fiber: 7 g
• Total Sugars: 10 g
• Protein: 33 g