Zucchini Aglio e Olio (Zucchini with Oil & Garlic)
4 Thin Zucchinis Sliced into 1/4 inch circles with the skin left on
6 Large Garlic Cloves
¼ Cup of Olive Oil
1 lb of Spaghetti
Several Fresh Chopped Basil Leaves
Salt and Fresh Ground Pepper to Taste
While boiling salted water for the pasta, add oil to a large heated frying pan and fry zucchini slices on both sides
until golden and remove from the pan and set aside.
Add garlic to the hot zucchini oil and fry till it turns a slightly brown.
Cook pasta to al dente, drain and reserve some of the hot pasta water. Add the pasta it to the oil and garlic that is
in the hot fry pan and toss it adding some of the hot starchy pasta water creating a sauce like consistency.
Put the zucchini back in the pan and toss with the hot pasta. Plate with grated cheese and some chopped fresh
basil leaves, red pepper flakes, ground black pepper.
Yield serves 4-6