Spaghetti con zucchini aglio olio

Easy, easy, perfect recipe for Meatless Meal!!!


Spaghetti con zucchini aglio olio
Frank Pellegrino and Frank Pellegrino Jr. of Rao's Restaurant

Ingredients

• 1 pound spaghetti
• 1 cup of regular olive oil
• 3 medium garlic cloves, peeled
• Pinch of crushed red pepper
• 5 medium-size zucchini, end tips cut and discarded, sliced into 1/8-inch circular slices

Preparation

1. Cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente. Approximately 11 minutes or according to package directions.

2. While spaghetti is cooking, heat oil in a large sauté pan over medium heat. Add the garlic and crushed red pepper and sauté for about 3 minutes or garlic starts to shimmer.

3. Add sliced zucchini and sauté until tender to the bite and starting to lightly brown around the edges.

4. Once the pasta is cooked to al dente, drain well and add to sauté pan, tossing pasta with tongs until it is evenly coated with oil. Remove pasta from pan into a serving bowl. Pour remaining zucchini, oil and garlic over pasta and serve.

Serving Size

Serves 4 to 6 people.

Note: This recipe calls for 1 cup of olive oil but personally, I don't think I would want to use that much. I would start out with 1/2 a cup and add more as needed- to keep the zucchini from burning. IF you want more liquid, you can pour in some vegetable broth or stock as the zucchini cooks. It's totally up to you.

This is Cynfully Good!