Spaghetti con zucchini

Name: Spaghetti con zucchini (Spaghetti with zucchini)
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 tablespoons olive oil plus extra for drizzling; 3 garlic cloves, peeled and lightly crushed with the flat side of a knife blade; 500 g (1 lb 2 oz) spaghetti; 10 basil leaves, roughly torn; 600 g (1 lb 5 oz) of small zucchini (courgettes), about 10, trimmed and thinly sliced; 600 g (1 lb 5 oz) of small zucchini (courgettes), about 10, trimmed and thinly sliced; about 120 g (1¼ cups) freshly grated Parmesan cheese

Spaghetti with zucchini

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is so quick to make and while you could always add a few other ingredients, sometimes it’s delicious to use just one. You might add a mature grated ricotta cheese instead of the Parmesan cheese, but you should definitely serve this pasta with a drizzle of chilli oil.

Ingredients

6 tablespoons olive oil plus extra for drizzling
3 garlic cloves, peeled and lightly crushed with the flat side of a knife blade
600

Europe
Italy
Main course
Tuscany
Mediterranean
June
Vegetarian
Gluten-free

Method

Bring a large saucepan of salted water to boil.

Heat the olive oil in a saucepan with the garlic. When you begin to smell the garlic, add the zucchini and season with salt and pepper. Sauté for 10-15 minutes on a medium-low heat, tossing the zucchini until they are quite golden in parts.

Cook the pasta in the boiling water following the packet instructions. Drain, reserving abou