Discover Stanley Tucci's Zucchini Pasta: A Summer Delight

Stanley Tucci’s Zucchini Pasta is a creamy, flavorful dish featuring fresh zucchini and spaghetti, perfect for summer dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini

6 medium Zucchini Yellow squash can be used instead.
0.5-1 quart Sunflower Oil Ideal for frying; vegetable oil can be substituted.

For the Pasta

2 tablespoons Olive Oil Extra virgin is preferable for depth of flavor.
16 ounces Spaghetti Linguine can also be used; gluten-free pasta is an alternative.
1 tablespoon Kosher Salt Regular salt works in a pinch.
to taste Freshly Ground Black Pepper Essential for seasoning.

For the Sauce

1 cup Parmesan Cheese Grana Padano can be an alternative.
2 tablespoons Butter Enriches the sauce for a luxurious mouthfeel.

For Garnish

to taste Fresh Basil Leaves Adds freshness and aroma.

Equipment

Heavy-bottomed pot
Frying pan
Cooking thermometer

Method

Step-by-Step Instructions

Heat the oil in a heavy-bottomed pot to 350°F.
Slice the zucchini into thin rounds and fry in batches until golden.
Cook the spaghetti in salted boiling water until al dente.
In a large frying pan, heat olive oil, add zucchini, and reserved pasta water, simmering for a few minutes.
Combine cooked spaghetti with the sauce, adding Parmesan and butter until creamy.
Serve hot, garnished with Parmesan and fresh basil.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 65gProtein: 18gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 40mgSodium: 600mgPotassium: 750mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Allow fried zucchini to cool in the fridge before adding to the sauce for enhanced flavor and texture. Fresh ingredients significantly elevate the dish.

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