Linguine Alla Lorenza

1. 1

   Scrub zucchini and blot dry with paper towel.

2. 2

   Trim both ends and cut into 2-inch lenghts.

3. 3

   Slice again lengthwise into 1/2-inch widths.

4. 4

   Layer zucchini slices on a platter with paper towels between layers to absorb moisture.

5. 5

   In a large skillet, heat olive oil over medium-high heat until haze forms.

6. 6

   Add garlic and saute, stirring constantly, until very lightly golden.

7. 7

   With a spoon, remove garlic and reserve.

8. 8

   Fry zucchini in two or three batches until golden on both sides.

9. 9

   Transfer to a platter lined with paper towel.

10. 10

    Season with 1 teaspoon salt and pepper.

11. 11

    Remove pan from heat and let oil cool a little; return garlic to pan.

12. 12

    Set aside.

13. 13

    Cook pasta in 6 quarts boiling water with 1 tablespoon salt until al dente.

14. 14

    Drain pasta in colander and transfer to a bowl; very quickly toss with oil-garlic mixture.

15. 15

    Toss pasta again with half of the fried zucchini and romano cheese.

16. 16

    Place individual servings of pasta in bowls and place 3 or 4slices of fried zucchini on top of each.

17. 17

    Spoon 2 Tablespoons of ricotta on top of zucchini.

18. 18

    Serve with remaining ricotta and additional grated Romano cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.