Spaghetti Alla Nerano

Ingredients

• •1/2 cup extra virgin olive oil
• •1 garlic clove
• •5 zucchini, thinly sliced
• •1 pound spaghetti
• •1/2 pound provolone or Parmesan cheese, grated
• •1 handful fresh basil leaves, chopped
• •to taste salt

Instructions

1. 1Bring a large pot of salted water to a boil for the pasta.
2. 2While the water heats, heat the olive oil in a wide skillet over medium heat. Add the smashed garlic clove and sauté until golden and fragrant, then remove and discard the garlic.
3. 3Add the thinly sliced zucchini to the skillet and cook until tender but not browned. Transfer the cooked zucchini to a paper towel-lined plate and sprinkle lightly with salt.
4. 4Cook the spaghetti according to package instructions for al dente texture. Before draining, reserve 1 cup of the pasta water. Drain the pasta.
5. 5In a food processor or blender, blend one-third of the cooked zucchini with 1/4 cup of the reserved pasta water until smooth. Pour this zucchini puree into a large serving bowl.
6. 6Add the drained spaghetti and remaining zucchini rounds to the bowl. Pour in the remaining pasta water and gently toss to combine.
7. 7Add the grated cheese and stir until it melts into a creamy sauce, adding more pasta water if needed to reach desired consistency.
8. 8Serve immediately, topped with fresh chopped basil.