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Date-Night Spaghetti with Zucchini | What Would Katie Eat? | Food Network
Katie Lee and her husband Ryan are doing date night at home with a cheesy Spaghetti with Zucchini inspired by one of their favorite restaurants in Italy 💕🍝
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Whether on a carb-filled vacation or on TV cooking mouth-watering recipes, Katie Lee is always on the move. Follow along as she recreates her favorite dishes at home.
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Spaghetti with Zucchini
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 servings
Ingredients
1 clove garlic, smashed
6 tablespoons extra-virgin olive oil
3 medium zucchini, thinly sliced into rounds
Fine sea salt
1 pound spaghetti
1/2 cup grated Parmesan cheese, plus more for serving, optional
1/2 cup grated pecorino cheese
2 tablespoons unsalted butter
12 fresh basil leaves, torn
Directions
Bring a large pot of water to a boil.
Place the garlic in a large skillet, add the oil and turn the heat to medium. When the garlic begins to sizzle, add the zucchini and cook until the zucchini starts to turn golden and breaks down, 10 to 15 minutes.
Meanwhile, add about 1 tablespoon salt and the spaghetti to the pot of boiling water and cook until al dente, 8 to 9 minutes. Reserve 1 cup pasta water, then drain the pasta.
Add 1/4 cup of the pasta water to the skillet with the zucchini, then add the pasta and shake the skillet vigorously, adding more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the Parmesan, pecorino and butter, tossing well to incorporate. Top with the basil and more Parmesan if desired.
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Date-Night Spaghetti with Zucchini | What Would Katie Eat? | Food Network
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