My hubby's favorite herb is basil. The kids and I started a garden as part of our home-school science last year and we grew basil. Lot's of basil! I am really looking forward to planting our garden this Spring. Basil will definitely make another appearance. We placed the garden right by the patio and I love how you can smell it when the wind blows through it. I love cooking with it and the smell that lingers around my kitchen. This recipe called for 1/2 cup of torn basil! Hallelujah!
Yields 4 servings
1 pounds small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour
1/2 cup plus 2 Tbsp. extra-virgin olive oil
1/4 pound spaghetti
1 cup shredded Parmiiano-Reggiano cheese, plus more for serving
1/2 cup torn basil
Freshly ground pepper
Lemon wedges, for serving
In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon remove them to a wire rack lined with paper towel. Repeat with the remaining zucchini and oil.
Meanwhile, cook the spaghetti in a large pot of boiling water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.
Source: Food and Wine
"A man taking basil from a woman will love her always."
Sir Thomas Moore