A classic summer pasta that highlights zucchini with a subtle heat, using ingredients like garlic and chiles. Perfect for a warm evening meal, this dish offers a deliciously fresh and vibrant flavor.
Step 1: Preheat your oven to 400°F and line the zucchini rounds on a parchment-lined sheet tray with olive oil and salt.
Step 2: Bake the zucchini rounds until browned and crispy for about 20 minutes.
Step 3: Heat a large pan over medium-high heat and add olive oil. When hot, add the garlic and brown on both sides.
Step 4: Remove the garlic and set aside. Add the chile de arbol followed by the rest of the zucchini and cook until soft, stirring occasionally.
Step 5: Transfer 1/3 of the zucchini to a blender along with the browned garlic. Blend with 1/2 cup of pasta water until smooth.
Step 6: Pour the blended mixture back into the pan with the rest of the zucchini, then add the cooked spaghetti and another 1/2 cup of water.
Step 7: Toss to incorporate over medium heat and allow the pasta to rest for 3 minutes before serving.
Step 8: Garnish with crispy baked zucchini and freshly grated parmesan.
