While Kate insists tonight that she does not like zucchini (since when?) she devoured the spaghetti and kept telling me how much she loved it while she ate! Ken and I both thought it was good enough to serve company and it was super quick to make too!
Serves 4
1/2 lb spaghetti
3 medium zucchini (about a pound)
3 tbsp olive oil
2 tbsp butter
1/2 cup fresh grated parmesan
a few fresh basil leaves (optional)
salt and pepper to taste
Prepare spaghetti according to package directions. Make sure not to overcook it because at the end, you have to stir and stir and stir to make the creamy sauce.
Slice zucchini into thin rounds with the skin on. Saute the zucchini in 2 tbsp of olive oil until tender.
Reserve 1/4 cup of pasta water before draining the spaghetti. Chop butter into cubes and put in the bottom of the pan you used to cook the spaghetti, or in the bowl you plan to serve the pasta in. Place the spaghetti on the butter, add a little of the reserved pasta water and stir until the butter is completely melted. Alternate grated parmesan and reserved pasta water until it forms a creamy sauce on the spaghetti. Taste to make sure you have enough cheese. After the spaghetti is prepared with the butter/cheese sauce, add the zucchini and any oil left in the pan. Toss well to incorporate sauce into zucchini and zucchini into spaghetti. Serve with salt, pepper and chopped fresh basil leaves.
