Arrabiata Spaghetti Sauce recipe

Pasta di Zucchini

| Spaghetti Sauce Recipe | Homemade Pasta Recipes | Traditional Italian Pasta Recipes |

Healthy pasta di zucchini. Healthy and also delicious; one way to take advantage of when it is the zucchini season


1/2 to 3/4 cup extra virgin olive oil
3 pound (approx. 12) small zucchini, sliced
450 g or 1 pound spaghetti or vermicelli pasta
1 cup grated parmesan cheese
1/2 cup grated provolone cheese
1 cup fresh basil leaves, chaopped
salt and fresh ground pepper

Cooking instructions:

1- With a large skillet, set heat to medium hight.
3- Mix in approximately one third of all zucchini.  We are going to cook the zucchini in 3 batches, so they cook evenly. 
     Spice them and cook until cooked nice and golden. Be careful to seize them, not to overcook them as they will get mushy.
     Remove zucchini and reserve in a small bowl with their cooking oil.
2- Repeat the last step until all zucchini are cooked. Reserve all zucchini in same large bowl.
3- Boil the pasta as per package instructions. Save a cup of pasta boiling water for later.
4- Add the Parmesan cheese to the zucchini, add a bit of the pasta cooking water along with 3 tablespoons extra virgin olive oil. Mix well
5- With the olive oil and the parmesan sauce should be think enough; add more oilve oil if its too liquid.
6- Add the pasta to the bowl; add the provolone cheese, the basil and mix everything well.
7- Season with freshly ground pepper and serve.