Fried Zucchini Spaghetti

This is a wonderful recipe from Gwyneth Paltrow. I have really come to like her recipes - they are flavorful and pretty easy to make. Two things that I always like in a recipe.

This recipe is a great one to alter as well. The last time I made it I added a 1/4 lb. of mushrooms and used the mojo de ajo garlic oil instead of just straight olive oil.

This recipe also lends itself very well to being gluten free which is somewhat counter intuitive considering the flour. But there are certain recipes that are great for substituting flours because the flour isn't doing something special that requires the gluten - like a pie crust or pizza. This is one of those recipes. Just replace the flour with any gluten free flour mix you like and run with it. :)

One last comment - reserving pasta water used to be a little known trick that you either had to be a chef or had grown up in an Italian house-hold. It is used well here to make the sauce have more body and get that nice creamy texture without using milk or actual cream.

1-1/3 lb small zucchini very thinly sliced

1 small onion sliced 1/4 inch thick longwise

1/4-1/3 c flour

1/2 c olive oil

1 lb spaghetti

1 c + 2 T grated parmesan cheese

1/2 c packed basil torn basil leaves

pepper

salt

lemon for garnish

In a bowl, mix the onion, zucchini, and flour.

In a large skillet, heat some of the oil on high heat.

Add some zucchini/onion and fry till browned and crisp. (2-4 mins)

Remove from skillet with slotted spoon and let cool on paper towels.

Repeat until all the zucchini/onion mixture is fried. Add oil as needed.

When done, let pan cool.

Meanwhile, cook pasta.

Drain and rinse, and make sure to reserve 1/2 c of cooking water.

Mix pasta, cheese, and basil in skillet.

Season with salt and pepper.

Add the reserved water. Toss to coat.

Top with the fried zucchini and onions.

Serve.