Grated zucchini sautéed with anchovies and garlic makes an excellent, quick sauce for cooked spaghetti.
Slideshow:More Spaghetti Recipes
1/2 pound spaghetti
2 tablespoons extra-virgin olive oil
3 medium zucchini, grated on the large holes of a box grater and squeezed dry
3 anchovies packed in oil, drained
3 garlic cloves, thinly sliced
1 tablespoon fresh lemon juice
1/2 cup freshly grated Parmigiano-Reggiano cheese
Chopped dill and toasted chopped walnuts, for garnish
How to Make It
In a large pot of boiling salted water, cook the spaghetti until al dente. Drain.
Meanwhile, in a large nonstick skillet, heat the olive oil. Add the zucchini, anchovies and garlic and cook over moderate heat, stirring, until the zucchini is tender and the anchovies have dissolved, about 5 minutes. Stir in the cooked spaghetti, the lemon juice and cheese and season with salt and pepper. Serve garnished with chopped dill and toasted chopped walnuts.
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