Lemon Zucchini Spaghetti with Smoked Scamorza

Difficulty Level: Easy

Total Time: 45 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. spaghetti, bronze cut

• 1/2 cup extra virgin olive oil (roughly)

• 4 small zucchini, thinly sliced (about 1 cup)

• 4 garlic cloves, thinly sliced

• Juice of 1 lemon

• 4 tbsp. butter

• 1/4 cup Parmigiano Reggiano, grated

• Smoked Scamorza for topping

• Fresh basil to taste

• Lemon olive oil to finish (optional)

Directions:

1. Bring a large pot of water to a boil. Add plenty of salt. Cook the spaghetti until it’s al dente. Reserve 1 cup of pasta water.

2. Heat 1/3 cup of olive oil in a large sauté pan over medium-high heat and fry the zucchini until golden brown in color. Remove from the pan and place onto a paper towel to let drain and cool.

3. Rinse the pan or use a new one and add 2 tbsp. extra virgin olive oil. Sauté the garlic over medium-low heat for 1-2 minutes, until fragrant.

4. Strain the pasta and add it to the sauté pan along with the lemon juice, butter and 1/4 cup pasta water. Toss over medium heat until combined.

5. Remove from heat and stir in the Parmigiano. Toss again until combined. Add more pasta water as needed, 1/4 cup at a time.

6. Add the fried zucchini and torn basil to the pasta and toss again.

7. Plate and top with smoked scamorza and more basil to taste.