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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
2 lbs small zucchini |
1/2 cup olive oil |
4 garlic cloves, thinly sliced |
salt |
pepper |
1 lb linguine |
1/2 cup freshly grated romano cheese |
8 ounces whole milk ricotta cheese |
Directions:
1. Scrub zucchini and blot dry with paper towel.
2. Trim both ends and cut into 2-inch lenghts. Slice again lengthwise into 1/2-inch widths.
3. Layer zucchini slices on a platter with paper towels between layers to absorb moisture.
4. In a large skillet, heat olive oil over medium-high heat until haze forms. Add garlic and saute, stirring constantly, until very lightly golden.
5. With a spoon, remove garlic and reserve.
6. Fry zucchini in two or three batches until golden on both sides. Transfer to a platter lined with paper towel.
7. Season with 1 teaspoon salt and pepper.
8. Remove pan from heat and let oil cool a little; return garlic to pan. Set aside.
9. Cook pasta in 6 quarts boiling water with 1 tablespoon salt until al dente. Drain pasta in colander and transfer to a bowl; very quickly toss with oil-garlic mixture.
10. Toss pasta again with half of the fried zucchini and romano cheese.
11. Place individual servings of pasta in bowls and place 3 or 4slices of fried zucchini on top of each.
12. Spoon 2 Tablespoons of ricotta on top of zucchini.
13. Serve with remaining ricotta and additional grated Romano cheese.
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