Fried Zucchini SpaghettiDifficulty: Easy
This simple pasta dish created by Gwyneth Paltrow is an ode to the mountains of fried zucchini she ate at Elio’s, an Italian restaurant on Manhattan’s Upper East Side, while growing up in New York.
1 pound zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
12 ounces dried spaghetti
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground black pepper
Lemon wedges, for serving
- Toss zucchini with flour and a pinch of salt in a medium bowl. Place a wire baking rack over a sheet tray and line it with paper towels. Heat half of the oil until shimmering in a very large skillet over high heat. Add half of the zucchini and fry, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer zucchini to paper towel-lined rack and season with salt. Repeat with the remaining oil and zucchini.
- Cook spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return pasta to pot and toss with 1 cup of cheese, basil, and a generous pinch of pepper. Add reserved pasta water a little at a time, tossing well to coat. Transfer pasta to a bowl and top with crispy zucchini. Serve right away with lemon wedges and additional cheese.
- Suggested pairing: Fresh, zippy California Sauvignon Blanc.