Angel Hair Pasta With Squash

READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the water on to boil.
  • In a large skillet, heat the oil over medium high heat.
  • Peel the garlic cloves and smash lightly with the side of a knife to release some of the oils.
  • Add the garlic to the oil.
  • Wash and dry the zucchini.
  • Cut off the ends and use a peeler to make zebra stripes down the length of the zucchini (leaving some of the skin adds flavor to the pan).
  • Cut the zucchini crosswise into rounds a little less than 1/4-inch in thickness.
  • When the garlic has browned lightly remove it from the pan and carefully add in the zucchini slices in one layer.
  • Fry until a nice dark brown on one side.
  • Use tongs or two forks to turn them over. When they are brown on the second side remove them to your serving bowl.
  • Continue frying the zucchini in batches.
  • By now the water should be boiling.
  • Add the salt and then stir in the pasta.
  • Once the water comes back to the boil the pasta will be done in a minute or so.
  • Do not overcook; drain the pasta.
  • Empty the oil from the skillet and pour in the drained pasta.
  • Stir the pasta to coat with the oil and to pick up flavors from the bottom of the pan.
  • Put the zucchini slices on top and then slide the whole thing back into your serving bowl.
  • Serve with lots of grated Romano cheese.
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