Summer in Feburary: Spaghetti con Zucchine Alla Nerano

Mother Nature sure pulled one over on us here in Southern California.  It's been so cold the past few days that everyone's complaining. Because we've forgotten it's still winter.  Because the past few weeks the weather has been warm and downright balmy!

Oh how quickly we forget.

It's always fun to get a warm spell in winter.  To head to the beach and remind yourself it's January.  Or to make a pasta dish that screams summer. A pasta dish with a light sauce (that doesn't involve lemon!)  A pasta dish with a great summer vegetable.  A pasta dish that, according to Thatboy tastes a million times better than it looks.  No matter how long we've been together, he still is hesitant when he sees a dish relying heavily on a green veggie.  Bu this was delicious enough for him to seek seconds.

Spaghetti con Zucchine alla Nerano (From More Than Burnt Toast)

1-1/2 pounds zucchini, sliced into 1/8-inch-thick rounds

salt

olive oil

1 pound spaghetti

2 - 4 cloves garlic, thinly sliced or minced

1/3 cup coarsely chopped fresh basil
black pepper

1/2 cup grated Provolone

1. Put the sliced zucchini in a bowl and sprinkle with 1 teaspoon salt. Toss to coat.
2. Heat 1/4 inch of olive oil in a pan and fry the zucchini until lightly colored.  Transfer the fried zucchini to a paper towel to drain, but reserve the oil.
3. Cook pasta according to package directions. Right before the pasta is done, add half of the zucchini.  Drain pasta, but save 1 cup of the pasta water.
4.  While pasta is cooking, add the garlic to the olive oil and cook for 30 seconds, until fragrant.
5. Add basil and the other half of the zucchini to the oil and garlic.  Cook for another 30 seconds.
6. Toss the sauce with the cooked pasta.  Add the cheese and toss, adding as much of the pasta water as necessary.