Zucchini Strand Spaghetti
(adapted from Smitten Kitchen)
ingredients
- Salt and freshly ground black pepper
- 3/4 lb dried spaghettini
- 3/4 lb zucchini
- 1/4 cup olive oil
- 2 Tbs minced garlic
- 1/2 tsp red pepper flakes
- 3 Tbs coarsely chopped fresh basil leaves
- 1/2 cup grated Parmesan
directions
- Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes.
- Grate the zucchini with food processor, into long strands. Season with salt and pepper.
- Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and saute briefly until light brown. Add the red pepper flakes. Quickly mix in the basil and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water.
- Pour the pasta into a warm serving bowl; add the zucchini, basil oil (optional, recipe below), the garlic mixture, and 1/2 cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed. Grate about 2 tablespoons Parmesan over the top and serve at once.
Basil Oil (optional recipe)
For soft herbs, such as basil, parsley, cilantro or tarragon: Use 4 cups packed leaves to 2 cups pure olive oil. In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don’t press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster.