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Stanley Tucci Zucchini Pasta

Stanley Tucci Zucchini Pasta Recipe

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Indulge in a delightful culinary experience with the Stanley Tucci Zucchini Pasta Recipe, a vibrant dish that highlights fresh zucchini and creamy sauce. This easy-to-make recipe is perfect for both casual family dinners and special gatherings. The combination of crispy zucchini, al dente spaghetti, and a rich sauce made from Parmesan cheese and olive oil creates a dish that’s bursting with flavor. Topped with fresh basil, this vegetarian-friendly meal is not only satisfying but also showcases the beauty of seasonal ingredients. Try this recipe for a quick yet impressive dinner that everyone will love.

Ingredients

Scale
  • 6 medium zucchini
  • 16 ounces spaghetti (or linguine)
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Sunflower oil (for frying)
  • Kosher salt
  • Freshly ground black pepper
  • Fresh basil leaves

Instructions

  1. Heat sunflower oil in a heavy-bottom pot to 350°F.
  2. Slice zucchini into thin rounds; fry in batches until golden (about 5-7 minutes). Drain on paper towels and refrigerate.
  3. Boil salted water in a large pot; cook spaghetti until al dente. Reserve 1 cup pasta water.
  4. In a large frying pan, combine olive oil, fried zucchini, and 2 ladles of pasta water; season with salt and pepper.
  5. Toss drained spaghetti with zucchini mixture; add Parmesan cheese and butter, stirring to combine.
  6. Serve topped with extra Parmesan and fresh basil.

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