Fried Zucchini Pasta (Pasta alla Nerano)

Cut the 2 zucchini into evenly sized rounds about 0.5 cm thick. Heat oil for frying in a pan over high heat and fry the zucchini for approximately 3-4 minutes, until crisp and golden brown.

Lift the fried zucchini from the oil with a slotted spoon and transfer them to a rack lined with baking paper so the excess oil can drain.

Bring a pot of salted water to a boil and add the 300 g (10.5 oz) tagliatelle or spaghetti. Cook according to the package directions, approximately 5 minutes. Before draining, reserve some of the pasta cooking water.

Place a pan over medium heat. Add the 2 tbsp olive oil, finely chopped 2 garlic cloves, and fresh basil. Cook for about 2 minutes, stirring regularly, until the garlic becomes fragrant.

Add the fried zucchini and season with black pepper. Stir in lemon zest and 200 ml (2/3 cup) reserved pasta cooking water.

Bring the sauce to a boil, then continue cooking for another 2 minutes.

Add the drained pasta and lemon juice to the pan and toss everything together so the noodles are thoroughly coated with the zucchini sauce.

Divide the pasta among four plates. Finish with additional fresh basil, lemon zest, and olive oil to taste. If desired, add the 60 g (2/3 cup) shredded Parmesan cheese and serve immediately.