Spaghetini Savoiardi -- Thin, Flat Spaghetti with Zucchini – a delicious recipe with spaghettini, extra virgin olive oil, bay leaves, oregano, zucchini, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Heat oil, bay leaves and oregano in a large frying pan.
2
When hot, remove bay leaves.
3
Cook all the sliced zucchini in the heated oil until the zucchini is brown on both sides.
4
Remove zucchini as they are browned and drain on absorbent paper toweling.
5
Continue until all zucchini is cooked.
6
Reserve oil used for frying the zucchini.
7
Cook spaghettini according to package directions to al dente.
8
Drain the spaghettini reserving about 1 cup of the water.
9
Toss the fried zucchini with the spaghettini.
10
Add about 1/4 cup of the oil and about 1/4 cup of the water and some parmesan cheese.
11
Toss all ingredients together well.
12
Serve with parmesan cheese on the side and also with the remainder of the oil and water to be used by individuals, if the spaghettini is too dry.
199
kcal
Calories
20
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 lb. spaghettini, cooked, 1/3 cup extra virgin olive oil, 1 to 2 bay leaves, 1/4 tsp. oregano, and more.
Yes, Spaghetini Savoiardi -- Thin, Flat Spaghetti with Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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