Stanleys recipe calls for deep frying zucchini but I decided to use my airfyer to get the color of the zucchini discs a good brown color without all of the oil. I also used whole grain pasta. You’re probably as surprised as I was to see there was no garlic in this. While I was tempted to add some and even some red pepper flakes for fear of it being bland, I didnt. It was very light, delicious and different from what I usually make. I would totally make this again. Perfect for meatless Mondays or a light lunch!
4 zucchini’s
1/2 box whole grain pasta
Olive oil
2 tbsp butter
Pasta water
1 tbsp Chopped basil
3 tbsp Grated parm
Salt and pepper
Slice Zuchini thin, spray with oil and air fry for about 10-15 min switching trays in between for even cooking. You are looking for done-ness with the edges a bit brown. You will do several rounds for 4 zucchini’s BUT you can also do these in the oven on large baking sheets, again looking for done-ness and browned edges.
Transfer to a plate and allow to cool.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite.
As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 5-10 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
Drain pasta ( reserving a little pasta water) and into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
Place in pasta bowls, garnish with a bit more basil and grated cheese.
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