It's time once again for my weekly Tessa Kiros recipe. This week the theme over at IHCC is Pasta. When I saw this recipe in Tessa's cookbook Twelve it reminded me of a similar recipe I'd been wanting to make out of Gwyneth Paltrow's cookbook.
I really loved the combo of the fried zucchini with the parmesan and spaghetti. The thing that sets Tessa's recipe apart is that she states to sprinkle on some chili oil as a finishing touch. I've had a bottle in my pantry for ages just looking for a recipe to use it in. I served this with a marinated chicken breast that I cooked over charcoal. The combo of the smoky, juicy chicken with the slightly spicy, sweet zucchini pasta was amazing. I was surprised that such a simple dish could have such an impact on my family. All of us came back for seconds!
adapted from Tessa Kiros
6 tablespoons olive oil
3 garlic cloves, minced
1 ½ lbs. small zucchini, thinly sliced
16 oz. spaghetti
10 basil leaves, roughly torn
1 ¼ cups parmesan cheese, grated
Chili oil, to drizzle on after cooked
Bring a large saucepan of water to a boil.
Heat olive oil and garlic in a large skillet. Stir until the garlic becomes
fragrant about 1 minute.
Add the zucchini and season with salt and pepper. Saute in skillet
about 15 minutes or until zucchini turns golden in spots.
Cook spaghetti in boiling water as per instructions on the packet.
Drain, pasta reserving 1 cup of the pasta water.
Add pasta to the zucchini and add in the basil and stir to combine.
Add enough pasta water to keep pasta moist.
Serve immediately, with a good drizzle of chili oil and sprinkled with Parmesan cheese.
Jim wants me to make it again and add fresh mushrooms. I like the idea only because I'm mushroom crazy. I like to add them when ever and where ever I can. I am loving finding these simple classic recipes that I can try and then put my own spin on! Thanks to the girls over at I Heart Cooking Clubs........I'm having so much fun cooking with Tessa!