🐰Lent Ep. 5: Pasta alla Nerano | Spring is here, and this Zucchini Pasta is the perfect pasta dish. I mean c’mon, who wouldn’t like some fried Zucchini in their pasta 🤷🏻‍♂️ 3/4 to 1 lb spaghetti 2 large zucchini, thinly sliced 3 garlic cloves, smashed Handful of fresh basil, torn Olive Oil (I used getgraza Frizzle) Parmigiano Reggiano Pour about 1/2 inch to 1 inch of oil in a skillet. Heat over medium-high heat, and once hot, add the sliced zucchini. Fry the zucchini in batches until the edges are slightly crispy. Then set aside on a a paper towel lined plate and season with salt (save that oil) Bring a large pot of salted water to a boil, then add your pasta and cook according to package instructions. While the pasta cooks, add a few tablespoons of the zucchini oil to another skillet, along with the fried zucchini and the torn basil. Cook over medium heat to warm up. Then pour a ladle of pasta water into the skillet. Once the pasta is 3 minutes from al dente, transfer ...