Spaghettini alla Nerano with Crispy Zucchini & Garlic Breadcrumbs

Name: Spaghettini alla Nerano with Crispy Zucchini & Garlic Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Sunfloweror canola oil (for frying); 8 small zucchini or 6 medium zucchini (sliced into 1/4-inch (0.5 mm) coins); 1/2 tsp (2 mL) salt; 1 tbsp (15 mL) olive oil; 2 cloves garlic (minced); 1/4 tsp (1 mL) chili flakes; 1/2 cup (125 mL) breadcrumbs; 2 tbsp (30 mL) chopped fresh parsley; 1 box (450 g) Italpasta Artisan Spaghettini; 2 tbsp (30 mL) olive oil; 1 thinly sliced; 2 cloves garlic (thinly sliced); 1/2 cup (125 mL) sliced fresh basil leaves; 1 tbsp (15 mL) lemon zest; 2 tbsp (30 mL) butter; 3/4 cup (175 mL) grated Parmesan cheese; 2 tbsp (30 mL) lemon juice

Ingredients

FriedZucchini:

Sunfloweror canola oil, for frying
8 small zucchini or 6 medium zucchini, sliced into 1/4-inch (0.5 mm) coins
1/2 tsp (2 mL) salt

Toasted Garlic Breadcrumbs:

1 tbsp (15 mL) olive oil
2 cloves garlic, minced
1/4 tsp (1 mL) chili flakes
1/2 cup (125 mL) breadcrumbs
2 tbsp (30 mL) chopped fresh parsley

1 box (450 g) Italpasta Artisan Spaghettini
2 tbsp (30 mL) olive oil
1 thinly sliced
2 cloves garlic, thinly sliced
1/2 cup (125 mL) sliced fresh basil leaves
1 tbsp (15 mL) lemon zest
2 tbsp (30 mL) butter
3/4 cup (175 mL) grated Parmesan cheese
2 tbsp (30 mL) lemon juice

Instructions

In large, deep skillet set over medium heat, heat enough sunflower oil to reach 2 inches (5 cm) up side of skillet until shimming or instant-read thermometer registers 350°F (180°C).
Working in batches to avoid overcrowding, fry zucchini for 3 to 5 minutes or until tender and lightly golden. Transfer to large plate lined with paper towel and season with salt.
Drain oil carefully from skillet. Wipe skillet clean with paper towel and reserve for Step 4.
In reserved skillet set over medium heat, heat olive oil. Cook garlic and chili flakes for 30 to 60 seconds or until garlic is lightly golden. Add bread crumbs. Cook, stirring, for 5 to 8 minutes or until bread crumbs are crisp and lightly toasted. Stir in chopped parsley. Transfer to bowl. Wipe skillet with paper towel and reserve for Step 7.
Meanwhile, cook spaghettini according to package directions. Reserve 1/2 cup (125 mL) pasta cooking liquid; drain pasta.
Meanwhile, in reserved skillet set over medium heat, heat olive oil. Cook onion, garlic and fried zucchini for 6 to 8 minutes or until softened. Stir in basil and lemon zest.
Reduce heat to low. Add pasta, reserved pasta cooking liquid, butter, Parmesan and lemon juice; toss until well combined and butter is melted.
Serve each portion of pasta with sprinkle of toasted garlic bread crumbs over top.

Tips

To quickly and evenly slice zucchini, use a mandoline.

If desired, for added flavour, in the drained skillet in Step 3, cook 1 cup (250 mL) cherry tomatoes until softened. Transfer to the plate with the zucchini, then add to reserved skillet in Step 7. Continue with the step.

Substitute sunflower oil for canola or vegetable oil, if desired.

Nutritional Analysis

Calories: 610kcalCarbohydrates: 73gProtein: 20gFat: 29gSaturated Fat: 7gTrans Fat: 0.3gCholesterol: 20mgSodium: 560mgFiber: 6gSugar: 7g