Katie Austin

Zucchini Pasta

Zucchini Pasta

3 zucchini

2 cups pasta

2 tablespoons diced basil

2 tablespoons butter

2 tablespoons olive oil

2-3 garlic cloves, minced

1 cup parmasean (like 3/4 in and 1/4 to top)

1/3 cup provolone grated

2/3 cup pasta water

Salt, pepper to taste

The recipe:

Cook your pasta according to instructions on the package. Reserve 2/3 cup of pasta water and set aside for later. Drain the pasta and remove from heat to prevent the pasta from continuing to cook.

While the pasta is cooking, trim and slice your 3 zucchini crosswise into rounds super thin- the thinner the better!!!!

Prep your basil, garlic, parmesan, and provolone and set aside. (I never used to use provolone, but when I was in Italy they told me it’s one of the main cheeses they use for this dish!)

In a large pan, heat 2 tablespoons of olive oil medium-high heat.  Add a quarter of the sliced zucchini in a single layer, but don’t stir. Every 2 to 3 minutes, add another quarter of the zucchini, layering them without stirring.

Once all the zucchini has been added, cook, gently stirring every few minutes, until the zucchini range in color from light gold to dark golden brown, and in texture from soft to crisp.

Season with salt and pepper to taste and add in your diced basil to the pan.

Transfer in your already cooked pasta to the pan with the zucchini and stir.

Add in your butter and pasta water to the pan and combine. Finally, stir in your grated parmesan.

Plate and top with as much of the grated provolone as you want!