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Step 1
Place a large pot with water over medium-high heat. While waiting for the water to boil proceed with the recipe.
Step 2
Heat a good amount of olive oil in a pan over medium heat and fry the zucchini until slightly brown.
Step 3
Place zucchini on a plate lined with paper towels to remove excess oil.
Step 4
Once the zucchini are all fried sprinkle with a pinch of salt and a few hand-torn basil leaves.
Step 5
Add salt to the pot with water and cook the spaghetti until very al dente.
Step 6
While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium-high heat.
Step 7
Stir the garlic until fragrant, then remove it from the pan.
Step 8
Add the fried zucchini to the pan, reserving some for garnish.
Step 9
Pour a ladleful of the cooking water and cook for about one minute.
Step 10
Drain and add the pasta to the pan, then add the provolone and about 3 tablespoons of Parmigiano cheese.
Step 11
Pour in another ladleful of the cooking water, and more hand-torn basil. Then turn off the heat.
Step 12
Stir vigorously for one minute or until the cheese has melted and turned into a creamy sauce that coats perfectly the pasta.
Step 13
Place spaghetti on a serving plate. Garnish with the zucchini you reserved before, freshly cracked pepper, and more Parmigiano cheese.