Description
An elegant spaghetti dish featuring sautéed zucchini and Pecorino Romano cheese, creating a creamy sauce without heavy cream.
Ingredients
- 1 lb spaghetti
- 2 medium zucchinis, sliced into thin rounds
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- 1/2 cup grated Pecorino Romano cheese
- Salt and freshly ground black pepper to taste
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Instructions
- 1. Boil the spaghetti according to the package instructions until al dente. Drain the pasta but reserve about 1 cup of the starchy pasta water.
- 2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3. Add the sliced zucchini rounds to the skillet and sauté for 5 to 7 minutes until the zucchini softens and becomes slightly golden.
- 4. Add the cooked spaghetti to the skillet with the zucchini. Gradually pour in the reserved pasta water, tossing the ingredients together to create a creamy sauce.
- 5. Stir in the grated Pecorino Romano cheese, chopped basil, salt, and pepper. Toss to combine.
- 6. Garnish with additional basil and Pecorino Romano cheese. Serve immediately while hot and creamy.