Spaghetti With Zucchini
SERVES 4
6 small zucchini
Salt to taste
1 pound thin spaghetti
3 tablespoons unsalted butter
1 cup grated Parmigiano Reggiano
Parmigiano Reggiano shavings to taste
Torn basil leaves to taste
Crushed red pepper to taste
Thinly slice the zucchini lengthwise.
Bring a large pot of salted water to a boil and cook the pasta until al dente.
In a skillet melt 2 tablespoons of the butter. Add the zucchini and 2 tablespoons of the pasta cooking water. Sauté until the zucchini are tender, about 8 minutes. When the pasta is cooked, drain and then add it to the skillet with the remaining 1 tablespoon butter and 1/2 cup grated Parmigiano. Toss over medium heat until the grated Parmigiano is melted, about 1 minute. Divide the pasta among individual serving bowls. Sprinkle on the remaining 1/2 cup grated Parmigiano and scatter on the shavings. Garnish with basil and season with crushed red pepper.
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