Spaghetti with Zucchini and Pecorino Romano

Spaghetti alla Nicolina
Editor
Spaghetti with Zucchini and Pecorino Romano
Laurie Frankle

This simple spaghetti dish is delicious and perfect for a quick and satisfying dinner. Zucchini that is both crispy and soft, with sharp, salty, Pecorino Romano- divine! This recipe is courtesy of Rolando Beramendi, author of Autentico.

6
Servings
649
Calories Per Serving
Deliver Ingredients

Notes

q.b. stands for quanto basta which, in Italian, means "as much as is needed" or "as much as is enough"

   

Ingredients

  • 8 medium zucchini, sliced into rounds of different thicknesses (between ¼ to ½ inch thick)
  • q.b. coarse sea salt
  • 1 Cup medium extra-virgin olive oil
  • q.b. crushed Tellicherry black peppercorns
  • 1 Pound durum wheat semolina spaghetti
  • 1 Cup grated Pecorino Romano cheese

Directions

Layer the zucchini slices in a colander, seasoning each layer with a generous pinch of salt. Set aside to rest for 30 minutes, then rinse and dry the zucchini.

In a large skillet, heat the olive oil over medium heat. Add a quarter of the sliced zucchini, but do not stir. Every 2 to 3 minutes, add another quarter of the zucchini. Once all the zucchini has been added, cook, gently stirring the zucchini every few minutes until the zucchini slices range in color from light gold to dark golden brown, and in texture from soft to crisp, 20 to 25 minutes. Season with pepper.

While the zucchini is cooking, bring a large pot of salted water to a boil. Gently add the pasta, letting it soften and submerge itself in the water. Once the pasta is submerged, give it a stir so it doesn’t stick on the bottom. After 4 minutes, taste a strand of pasta for doneness. Continue to taste a strand until the spaghetti is almost al dente, about 10 minutes.

Drain the spaghetti in a colander and immediately add to the zucchini. Sprinkle with cheese and, using tongs, gently lift and toss the spaghetti to mix well. Season with salt and pepper. Bring the skillet to the table and serve immediately in warm pasta bowls.

Recipe excerpted with permission from Autentico by Rolando Beramendi (St Martin’s Griffin, 2017)

Nutritional Facts

Total Fat
45g
64%
Sugar
1g
1%
Saturated Fat
35g
100%
Cholesterol
30mg
10%
Carbohydrate, by difference
55g
42%
Protein
13g
28%
Vitamin A, RAE
101µg
14%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
49mg
5%
Choline, total
9mg
2%
Folate, total
36µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
111mg
35%
Manganese, Mn
2mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
414mg
59%
Selenium, Se
68µg
100%
Sodium, Na
147mg
10%
Water
28g
1%
Zinc, Zn
3mg
38%