Recipe courtesy of Katie Lee Biegel

Spaghetti with Zucchini

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Ryan and I got married in a restaurant on the Amalfi Coast called Lo Scoglio. In our opinion, it has the best food in the world. The family who owns it, the De Simones, grow all of the produce and harvest all of the seafood they serve themselves. The restaurant is run by the sisters Antonia and Margherita, and their brother Tommasso is the chef. Their father, Peppino, operates the farm. We go to see them every year and they have become our Italian family. Lo Scoglio is famous for many things, but they are perhaps most well known for their spaghetti with zucchini. At our wedding at midnight, Antonia came to the dance floor with the biggest bowl of zucchini pasta I had ever seen. Everyone devoured it. I once asked her for the recipe and she obliged but told me, "It will never taste the same though, because you do not have our zucchini." She was right, but it's still pretty darn good.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Bring a large pot of water to a boil.
  2. Place the garlic in a large skillet, add the oil and turn the heat to medium. When the garlic begins to sizzle, add the zucchini and cook until the zucchini starts to turn golden and breaks down, 10 to 15 minutes. 
  3. Meanwhile, add about 1 tablespoon salt and the spaghetti to the pot of boiling water and cook until al dente, 8 to 9 minutes. Reserve 1 cup pasta water, then drain the pasta.  
  4. Add 1/4 cup of the pasta water to the skillet with the zucchini, then add the pasta and shake the skillet vigorously, adding more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the Parmesan, pecorino and butter, tossing well to incorporate. Top with the basil and more Parmesan if desired.