For the Love of Basil

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!

Fried-Zucchini Spaghetti

Yields 4 servings

1 pounds small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour
Salt
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 

~ Enjoy!