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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and dry the zucchini and trim the ends. Slice zucchini into thin disks about 1/4-inch thick. Set the zucchini slices aside. | 2. In a large saucepan, heat the olive oil, add a layer of zucchini and cook or "poach" like chips. Remove zucchini and drain. Repeat with remaining zucchini. | 3. Place zucchini into a serving bowl. | 4. Add the garlic and scallions to the saucepan and cook until they are soft and golden brown. Add the red wine vinegar and let cook until the vinegar evaporates, about 2 minutes. | 5. Toss into the bowl with the zucchini. | 6. Fill a heavy-bottomed saucepan with 6 quarts water and bring to a boil. Add 2 tablespoons salt, stirring to dissolve. Cook the spaghetti according to the package directions, until tender but still al dente. Drain the pasta. | 7. Toss the pasta with the zucchini, and add salt and pepper, to taste. Add the ricotta and the Pecorino. | 8. Serve immediately garnished with red chili flakes and chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
extra virgin olive oil	1	cup		-	-	-	-
garlic clove	4		sliced	-	-	-	-
scallion	2		sliced	64.0	14.68	3.66	0.38
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
spaghetti	1	lb		140.6138	31.3433	2.903	2.5855
salt black pepper				-	-	-	-
ricotta cheese	2	tablespoons	salted grated	53.94	0.9424	3.4906	4.0238
pecorino cheese	1/4	cup	grated	-	-	-	-
parsley leaf	1	pinch	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.