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Ingredients
¾ pound spaghettini
1 tablespoon olive oil
2 medium-size zucchini, trimmed and sliced very thin
Salt and freshly ground pepper to taste
¼ teaspoon red-pepper flakes
1 tablespoon butter
4 tablespoons finely chopped fresh basil or Italian parsley
Nutritional analysis per serving (4 servings)
67 grams carbs; 8 milligrams cholesterol; 390 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 4 grams fiber; 449 milligrams sodium; 12 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drop the spaghettini into salted boiling water and cook, stirring, until tender. Do not overcook. Drain and reserve ¼ cup of the cooking liquid.
- Step 2
Meanwhile, put the olive oil in a skillet over medium-high heat and add the zucchini, salt and pepper to taste and the pepper flakes. Cook briefly, shaking the pan, until tender.
- Step 3
In a deep saucepan, add the butter, spaghettini, zucchini mixture, the reserved cooking liquid and the basil or parsley. Heat over medium heat and toss gently until well blended. Check for seasoning.
Private Notes
Comments
This was...fine. It was fairly bland, so I kicked up the black pepper and added some sliced garlic and grated pecorino to the zukes. It still needs something; maybe I'd add some anchovy paste for umami.
I’ve been making this recipe for decades but with garlic. Am I misremembering the original recipe that was published in the “60 Minute Gourmet”?
Did the same. Added a sliced onion and garlic. Took a while to brown the zucchini. So many thin slices and half quantity too. Delicious. Ate it all. Added grated Parmesan.