A really tasty and filling summer dish! Simply perfect!
Serves: 3-4 Preparation time: 20′ Cooks in: 15′ Ready in: 35′
500gr small zucchinis, washed
2 tbsp butter
vegetable oil for frying
1 cup Parmesan grated + extra for serving
salt, black pepper freshly ground
Cut zucchinis in half lengthways and then julienne. Dry on kitchen paper. Toss with a generous amount of salt and fry in hot oil until nicely colored. Dry on kitchen paper once more.
In the meantime boil spaghetti with a pinch of saffron, following pack instructions. Drain, reserving a glass of the boiling liquid.
In the same pan melt butter. Stir in pasta. Add boiling liquid and parmesan and toss well. Season well with pepper and toss once more.
Divide pasta on plates, garnishing with fried zucchini, parmesan and extra saffron if you wish.
Photo George Drakopoulos – Food styling Tina Webb