Spaghetti with Zucchini and Provolone

Spaghetti with zucchini and provolone works when the courgettes are cooked enough to become sweet and the cheese is added carefully. The sauce should be glossy and cling to the spaghetti, not split into oil and clumps.

The flavour is simple: fried zucchini, basil, pasta water and cheese. That means the final mixing matters as much as the ingredient list.

Fry the Zucchini Until Sweet

Slice the zucchini thinly and fry in batches until golden. Drain well and season lightly. Some pieces can be soft, some slightly crisp at the edges; that contrast gives the pasta character.

Do not overcrowd the pan. Steamed zucchini will taste watery and will not give the same depth.

Ingredients for Zucchini and Provolone Pasta

360 g spaghetti.
600 g zucchini, thinly sliced.
Provolone, finely grated.
Parmigiano Reggiano, optional for balance.
Fresh basil.
Olive oil.
Salt and black pepper.

Make the Sauce with Pasta Water

Cook the spaghetti until al dente, then toss it with the zucchini and a little pasta water. Add the cheese away from fierce heat, tossing until it melts into a creamy coating.

If the sauce tightens, add more pasta water a spoonful at a time. The pasta should look loose in the pan, because it thickens as it reaches the plate.

Finish with Basil

Add torn basil at the end so it stays fragrant. Serve immediately while the sauce is still moving.

Why the Cheese Can Split

Provolone needs gentle heat and enough pasta water. If it hits a dry, very hot pan, it can tighten into strings instead of forming a sauce. Finely grating the cheese helps it melt evenly.

Keep a cup of pasta water beside the stove and add it slowly. The sauce should look a little loose in the pan because it thickens as it cools.