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. ---------------------------------------------------------------------------
Nutrition
Ingredients
