“Linguine with Fried Zucchini and Ricotta is a Sicilian specialty, taken from Italian Home Recipes and posted for ZWT7”

Ingredients Nutrition


  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.

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