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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrub zucchini and blot dry with paper towel. | 2. Trim both ends and cut into 2-inch lenghts. Slice again lengthwise into 1/2-inch widths. | 3. Layer zucchini slices on a platter with paper towels between layers to absorb moisture. | 4. In a large skillet, heat olive oil over medium-high heat until haze forms. Add garlic and saute, stirring constantly, until very lightly golden. | 5. With a spoon, remove garlic and reserve. | 6. Fry zucchini in two or three batches until golden on both sides. Transfer to a platter lined with paper towel. | 7. Season with 1 teaspoon salt and pepper. | 8. Remove pan from heat and let oil cool a little; return garlic to pan. Set aside. | 9. Cook pasta in 6 quarts boiling water with 1 tablespoon salt until al dente. Drain pasta in colander and transfer to a bowl; very quickly toss with oil-garlic mixture. | 10. Toss pasta again with half of the fried zucchini and romano cheese. | 11. Place individual servings of pasta in bowls and place 3 or 4slices of fried zucchini on top of each. | 12. Spoon 2 Tablespoons of ricotta on top of zucchini. | 13. Serve with remaining ricotta and additional grated Romano cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2	lbs		190.50900000000001	28.2135	24.5847	3.6287
olive oil	1/2	cup		954.72	0.0	0.0	108.0
garlic clove	4		sliced	25.2167	0.0	5.61	0.1417
salt				-	-	-	-
pepper				-	-	-	-
linguine	1			25.2167	0.0	5.61	0.1417
romano cheese	1/2	cup	grated	-	-	-	-
milk ricotta cheese	8	ounces		394.6249	6.8946	25.5372	29.4381

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