This delectable pasta dish is incredibly simple to prepare. It requires an abundance of zucchini, a generous amount of whipping cream, and top-notch Parmesan cheese or Pecorino Romano. Get ready for a delightful culinary adventure!

Ingredients

• 400g (14oz) of linguine or fettuccine
• 1kg (2Ib) of zucchini (courgette), sliced into thin half-moon shapes
• 4-6 tablespoons of olive oil for shallow frying the zucchini
• ¾ cup of grated Parmesan or Pecorino Romano cheese
• 45g (3 tablespoons) of butter
• 2 cups of heavy cream (at least 35% cream)

Instructions

• Shallow Fry the Zucchini: Heat 2-3 tablespoons of olive oil in a large 12-inch skillet, and shallow fry the zucchini in three batches. Cook on both sides over medium-high heat until golden but still slightly crunchy (about 4 minutes). Season with salt and freshly ground pepper, and then remove and set aside (do not drain on a kitchen towel).
• Make the Sauce: In a medium pot or skillet, melt the butter over medium-low heat. Add the cream and bring it to a boil. Reduce the heat and simmer, stirring frequently, over very low heat for ten minutes (be careful not to let the cream burn). Season with salt and pepper to taste. Stir in the Parmesan until it’s fully melted. Remove from the heat and keep it hot.
• Boil the Pasta: While the sauce is simmering, boil the pasta according to the package instructions until it’s almost al dente. Drain the pasta, add it to the hot sauce, and toss to combine. Now, add the set-aside zucchini and toss everything together. Serve immediately.

• Slice the zucchini into thin half-moon slices.
• Shallow Fry the Zucchini: Heat 2-3 tablespoons of olive oil in a large 12-inch skillet, and shallow fry the zucchini in three batches. Cook on both sides over medium-high heat until golden but still slightly crunchy (about 4 minutes). Season with salt and freshly ground pepper, and then remove and set aside (do not drain on a kitchen towel).
• Make the Sauce: Melt the butter in a large pot or skillet over medium-low heat. Add the cream and bring it to a boil. Reduce the heat and simmer, stirring frequently, over very low heat for ten minutes (be careful not to let the cream burn). Season with salt and pepper to taste. Stir in the Parmesan until it’s fully melted. Remove from the heat and keep it hot.
• Boil the Pasta: While the sauce is simmering, boil the pasta according to the package instructions until it’s almost al dente. Drain the pasta, add it to the hot sauce, and toss to combine. Now, add the set-aside zucchini and toss everything together. Serve immediately.