Recipe courtesy of Mario Batali
Show: Molto Mario
Save Recipe Print
Total:
50 min
Prep:
25 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Wash and dry the zucchini and trim the ends. Slice zucchini into thin disks about 1/4-inch thick. Set the zucchini slices aside. In a large saucepan, heat the olive oil, add a layer of zucchini and cook or "poach" like chips. Remove zucchini and drain. Repeat with remaining zucchini. Place zucchini into a serving bowl.

Add the garlic and scallions to the saucepan and cook until they are soft and golden brown. Add the red wine vinegar and let cook until the vinegar evaporates, about 2 minutes. Toss into the bowl with the zucchini.

Fill a heavy-bottomed saucepan with 6 quarts water and bring to a boil. Add 2 tablespoons salt, stirring to dissolve. Cook the spaghetti according to the package directions, until tender but still al dente. Drain the pasta. Toss the pasta with the zucchini, and add salt and pepper, to taste. Add the ricotta and the Pecorino. Serve immediately garnished with red chili flakes and chopped parsley.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Spaghetti Bolognese

Weird Spaghetti

Recipe courtesy of Guy Fieri

Southwestern Spaghetti

Recipe courtesy of Robin Miller

Spaghetti Omelet

Recipe courtesy of Arthur Schwartz

Spaghetti Carbonara

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword