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Stanley Tucci’s Zucchini Pasta

Stanley Tucci’s Zucchini Pasta: Comfort Food with a Twist

Enjoy Stanley Tucci's Zucchini Pasta, a delightful dish that combines zucchini, spaghetti, and a creamy Parmesan sauce for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frying
  • 1/4 cup Sunflower Oil Can be swapped with vegetable oil
  • 2 medium Zucchini Yellow squash can be used as an alternative
For the Pasta & Sauce
  • 1 teaspoon Kosher Salt Essential for enhancing flavors
  • 2 tablespoons Olive Oil Use extra virgin for a richer flavor
  • 8 ounces Spaghetti Gluten-free pasta can be used
  • 1/2 teaspoon Freshly Ground Black Pepper White pepper offers a milder alternative
  • 1 cup Grated Parmesan Cheese Pecorino Romano is a good substitute
  • 2 tablespoons Butter Enriches the sauce
For Garnishing
  • 1/4 cup Fresh Basil Leaves Parsley is a good substitute

Equipment

  • Heavy-bottom pot
  • Frying Pan
  • Thermometer

Method
 

Step‑by‑Step Instructions for Stanley Tucci’s Zucchini Pasta
  1. Heat the sunflower oil in a heavy-bottom pot to 350°F, ensuring it doesn't overheat.
  2. Slice the zucchini into thin rounds and fry in batches for 5-7 minutes until golden brown.
  3. Cook the spaghetti in boiling salted water until al dente, reserving 1 cup of the pasta cooking water.
  4. In a frying pan, heat olive oil, add chilled zucchini strips and reserved pasta water, and season.
  5. Add cooked spaghetti to the zucchini mixture, mixing in Parmesan cheese and butter until creamy.
  6. Serve hot, garnished with additional Parmesan and fresh basil leaves.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 55gProtein: 14gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 650mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Allow zucchini to cool in fridge after frying to maintain crispness. Always reserve pasta water for a silky sauce.

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