350 g of spaghetti
4 of zucchini
250 gr of provolone del Monaco cheese
1 clove of garlic
olive oil
salt
pepper
butter
basil
Peel the zucchini and cut them into fairly thin rounds.
Fry them a little at a time in plenty of hot olive oil.
As they brown, drain them with a skimmer, and place them in a bowl alternating layers of the different “fries” with knobs of butter.Once the zucchini are ready, coarsely grate the provolone cheese.Brown a clove of garlic with a little oil in a large nonstick frying pan, then remove the garlic and add the pasta, drained well al dente (save a couple of ladles of the cooking water), and the zucchini.Season for a couple of minutes, then add the cheese.Add a little cooking water to melt the cheese well and create a sort of creamy sauce
