I'm not good at eating vegetables. In fact, they are my least favorite food. Ever. So when I found a recipe that included lightly pan frying zucchini, one of the few vegetables that I can actually stand, and a ton of cheese, I knew I had to try it. It's a VERY simple recipe with not too many ingredients, and I thought it was delicious. Plus, if you put the zucchini in a separate container, it will keep for a few days.
INGREDIENTS 1 pound small zucchini, very thinly sliced crosswise 1/4 cup all-purpose flour Salt 1/2 cup plus 2 tablespoons extra-virgin olive oil 3/4 pound spaghetti 1 cup shredded Parmigiano-Reggiano cheese, plus more for serving 1/2 cup torn basil leaves Freshly ground pepper Lemon wedges, for serving
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