Spaghetti With Zucchini Food

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)

Steps:

• Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
• Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
• Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
• As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
• Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
• Serve with more grated cheese and fresh basil.

SPAGHETTI WITH ZUCCHINI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
• Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

ZUCCHINI SPAGHETTI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
• Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

SPAGHETTI WITH LEMON AND ZUCCHINI

Steps:

• Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
• Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
• Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.

ZUCCHINI "SPAGHETTI"

Steps:

• Heat a large skillet or roasting pan over medium heat. Add the olive oil and heat until the oil shimmers. Add the garlic and cook until light golden, about 5 minutes.
• Add the zucchini and cook for a few minutes without turning. Add salt and cook another 3 to 4 minutes, stirring occasionally, until barely tender.
• A mandolin is great for this.

PASTA CON ZUCCHINI

Steps:

• Grate the onion and zucchini in a seperate bowl.
• In large skillet warm the olive oil and add the grated onion to the skillet. Cook at medium heat until they become translucent then just barely golden.
• Next add the zudchini and cook until barely golden also. For the first minute or two raise the heat a bit then turn it back to medium. Don't burn the zuchinni they may turn bitter. Cook for 8-12 minutes.
• Salt and pepper to taste. If the sauce is a little too dry add a little more olive oil.
• Add the finely chopped garlic in the center of the skillet give it a minute or so then add the fresh chopped rosemary herb and cook for a minute. Fold gently and turn off the heat.
• Meanwhile you should have your pasta boiling and ready for the sauce. Add the cooked al dente pasta to the sauce and mix gently. Add just a little pasta water if needed. Plate each dish and drizzle a little olive oil, freshly grated romano, parmesan or even gorganzola cheese on top. Che buono!

SPAGHETTI WITH ZUCCHINI AND GARLIC

Steps:

• Pile up 2 or 3 layers of paper towels on a work surface.
• Working on the paper towels, shred zucchinis using a grater holding the zucchini at an angle.
• Heat a large skillet over moderate heat.
• Add extra-virgin olive oil to the pan Add chopped garlic to the oil.
• When garlic starts sizzling in oil, add shredded zucchini.
• Season zucchini with salt and pepper.
• Saute shredded zucchini 7 to 10 minutes.
• Add hot, drained pasta to the pan.
• Toss spaghetti with zucchini and garlic oil.
• Add a couple of handfuls of grated cheese to the pan.
• Adjust seasoning and serve.