spaghetti con le zucchine
spaghetti with zucchini
1 pound spaghetti
4 medium zucchini
1 large onion
2 garlic cloves
1 dozen mint leaves
1 teaspoon crushed red pepper
1/4 cup extra virgin olive oil
grated pecorino romano
Slice the zucchini into 1/4 inch round slices, dice the onion and slice the garlic
cloves in half.
Fry the zucchini in a large pan over medium-high heat with 2 tablespoons of
olive oil. When the zucchini is golden brown on both sides, remove from the
pan and set aside on paper towels. In the same pan, add the remaining olive
oil and fry the onions and garlic until lightly golden and translucent, then add
the fried zucchini and salt to taste.
Bring a large pot of salted water to boil and add the spaghetti.
When the pasta is al dente, strain and place in a large bowl, add the zucchini,
mint leaves, crushed red pepper, and stir until well combined. Add the grated
cheese and serve.
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