Lunch: Crispy Spaghetti with Zucchini and Herbs

Recipe by Woman's Day Kitchen Zucchini, herbs, and a quick sauté create a delicious meal — the recipe here calls for freshly made pasta, but this recipe is also a great way to use up leftovers.

Ingredients

8 oz. spaghetti
3 tbsp. olive oil
1 small onion
Kosher salt and pepper
1 clove garlic
2 small zucchini
3/4 c. chopped fresh-flat leaf parsley
1 oz. grated Parmesan
Mixed green salad

Instructions

Cook the spaghetti according to package directions.
Heat 1 tablespoon oil in a medium (about 10-inch) nonstick skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute.
In a large bowl, toss the spaghetti with the onion mixture, zucchini, parsley, and Parmesan.
Wipe out the skillet and heat 1 tablespoon oil over medium heat. Add the spaghetti-zucchini mixture, spreading it evenly over the bottom of the pan and cook until the bottom is golden brown and crisp, 8 to 10 minutes.
Invert the whole thing onto a parchment-lined cookie sheet. Wipe out the skillet and heat the remaining tablespoon oil. Slide the spaghetti back into the skillet and cook until the underside is golden brown and crisp, 6 to 8 minutes more. Serve with a salad, if desired.

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