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That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)
Ingredients
1 quart
sunflower oil
6 medium
green zucchini
4 ounces
spaghetti
2 tablespoons
olive oil
1 pinch
salt
2 leaves
basil
2 tablespoons
unsalted butter
5 tablespoons
Pecorino Romano cheese
3 tablespoons
Parmigiano-Reggiano cheese
Instructions
STEP 1
Heat sunflower oil in deep fryer to 350°F.
STEP 2
Slice zucchini into 1/8-inch rounds.
STEP 3
Deep-fry zucchini until lightly browned, 4 to 5 minutes; drain on paper towels.
STEP 4
Cool zucchini to room temperature; refrigerate 8 hours or overnight.
STEP 5
Boil salted water and cook spaghetti until about 2 minutes away from tender, 9 to 10 minutes.
STEP 6
In a skillet, heat olive oil; add zucchini and salt, stirring until juices release, about 3 to 5 minutes.
STEP 7
Toss in basil and butter; stir until butter melts.
STEP 8
Transfer spaghetti to skillet; mix with cheeses and splash of water to adjust consistency.
STEP 9
Serve with more cheese and basil.
Nutrition Facts
(per serving)
Calories:
1016 calories
Servings:
2 servings
Carbohydrates:
63 g
Fat:
78 g
Fiber:
8 g
Protein:
23 g
Sugar:
12 g
Meal Effort
Preparation:
20 minutes
Cook:
35 minutes
Total:
55 minutes