Wednesday, September 16

Zucchini Ribbon Spaghetti

Thinly shaved zucchini and spaghetti with lots of garlic and crunchy breadcrumbs

This dish is a late summer's take on this romanesco pasta. Super thin slices of zucchini are sautéed in a garlicky aglio olio sauce and tossed with spaghetti. The ratio I like is about half zucchini and half pasta with a good handful of toasted breadcrumbs on top. I don't own a spiralizer and haven't quite jumped on the bandwagon where vegetable "noodles" are an acceptable substitute for real pasta, but this dish is a good compromise between the two. You can use a wide vegetable peeler or mandoline to shave the zucchini into thin slices (or if you do have a spiralizer, this is the time to use it). This is a simple weeknight meal, but the addition of toasted breadcrumbs and fresh basil add texture and flavor to make it feel special. Leftovers manage to taste even better once reheated - just keep the breadcrumbs separate or they will get mushy.

Related Recipes:
- Spaghetti with Asparagus & Poached Egg
- Couscous with Zucchini & Feta
- Whole Wheat Pasta with Grated Zucchini

Zucchini Ribbon Spaghetti with Toasted Breadcrumbs:
- 4 large zucchini, sliced lengthwise into 1/8" ribbons, then cut in half lengthwise
- 1/2 lb. spaghetti
- 1/2 c. fresh breadcrumbs or panko
- 1/4 c. grated parmesan cheese
- large handful of fresh basil leaves, cut into ribbons
- 2 anchovy fillets
- 4 cloves garlic, peeled and very thinly sliced
- 5 tbsp. olive oil
- pinch of red chile flakes
- kosher salt

  • Bring a large pot of water to a boil and season generously with salt.
  • Meanwhile, add 2 tbsp. olive oil to a small skillet over medium heat.
  • Add in the breadcrumbs and a pinch of salt to the skillet and toast, stirring occasionally, for about 5 minutes, or until crunchy and golden. Set aside.
  • Add in the pasta to the water and cook until al dente, about 1 minute before the recommended time on the package.
  • While the pasta is cooking, heat the remaining olive oil with the garlic, anchovies, and red chile flakes in a large pan over medium heat.
  • Cook for 2 minutes, or until the garlic is fragrant and the anchovies have melted, then add in the zucchini and a big pinch of salt. Cook for 4-5 minutes, or until the zucchini is tender.
  • Drain the pasta, reserving 1/3 c. pasta cooking liquid and add the pasta and some of the pasta water to the pan with the zucchini.
  • Add the basil and parmesan and toss everything to combine. Check for seasoning.
  • Divide pasta onto plates and top with breadcrumbs.

Serves four