Ingredients
400g spaghetti
4 medium-sized zucchini
100g Provolone del Monaco cheese (or aged provolone)
50g Parmesan cheese
2 cloves garlic
Extra virgin olive oil
Fresh basil leaves
Salt to taste
Black pepper to taste
Directions
1. Wash the zucchini thoroughly and slice them into thin rounds.
2. In a large pan, heat some extra virgin olive oil over medium heat.
3. Add the zucchini slices to the pan and sauté until they are golden brown. Remove them from the pan and set aside.
4. In the same pan, add a little more olive oil if needed and sauté the garlic cloves until they are fragrant. Then remove the garlic cloves from the pan and discard them.
5. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
6. While the pasta cooks, grate the Provolone del Monaco cheese and Parmesan cheese.
7. Add the sautéed zucchini back to the pan with the garlic-infused olive oil. Season with salt and black pepper to taste.
8. Drain the spaghetti, reserving a cup of the pasta cooking water.
9. Add the drained spaghetti to the pan with the zucchini, mixing well to combine. Gradually add the grated cheeses, stirring until they melt and create a creamy sauce. Use a bit of the reserved pasta water to help achieve the desired consistency.
10. Tear the fresh basil leaves and sprinkle them over the pasta, mixing gently.
11. Serve immediately, garnished with a few extra basil leaves if desired.