serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 50 ml extra-virgin olive oil, plus extra for drizzling
- 1 kg zucchini, thinly sliced
- 1 garlic clove, skin on, bashed with the back of a knife
- salt flakes and ground black pepper
- 400 g dried spaghetti
- 175 g provolone, cut into cubes
- 40 g grated parmesan
- basil leaves, to serve
Instructions
- Heat the olive oil in a large frying pan over medium heat. Add the zucchini and garlic and fry for 5 – 6 minutes or until nicely coloured. Season with salt and set aside. Discard the garlic.
- Meanwhile, bring a large saucepan of salted water to the boil. Drop in the spaghetti and stir well to separate the strands. Cook, stirring occasionally, until al dente (generally 1 minute less than the cooking time recommended on the packet).
- When the pasta is ready, place the zucchini in the pan over medium heat. Using a spaghetti spoon, transfer the spaghetti straight into the zucchini pan, dragging a little of the cooking water with it, then toss well.
- Turn off the heat and add the provolone. Stir vigorously to allow the residual heat from the pan to melt the cheese and create a luscious sauce. Add the parmesan and keep stirring until all the cheese has melted and the zucchini has broken down in the pan, creating a beautiful creaminess. Divide among bowls, drizzle with extra olive oil and serve straight away, scattered with a good grind of pepper and a few basil leaves.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
