20-Minute Tagliatelle With Fried Zucchini and Aged Ricotta

Wash and dry the zucchini and slice it into 1/4-inch thick rounds.

Spread the zucchini rounds out on a baking sheet or large cutting board and sprinkle lightly with salt.

Let sit for a few minutes to pull out some excess water.

Meanwhile, bring a large pot of salted water to boil for the pasta.

After about 5 minutes, pat the excess water from the zucchini rounds with a paper towel.

Heat the olive oil in a skillet (enough to cover the bottom of the skillet and have about 1/8 inch of depth) over medium heat until shimmering.

Fry the zucchini pieces, a few at a time so as to not crowd them, until well browned on both sides. (I find that wooden chopsticks -- if you have good chopsticks skills, that is -- are handy for turning and arranging foods that you are frying.)

Transfer the fried zucchini to a large paper-towel lined plate to drain any excess oil and set aside. 

When the pasta water reaches a rolling boil, add the tagliatelle and cook until just al dente (remember that fresh pasta does not take as long to cook as dried pasta, generally only 1 to 4 minutes.

Drain the pasta well and divide it between four serving plates.

Top each serving with some fried zucchini, a sprinkling of chopped fresh mint, freshly ground black pepper, and freshly grated ricotta salata.

You can serve extra grated cheese at the table as well. 

Optional additions and substitutions:

• Add a light sprinkle of lemon zest on top when serving.
• Add 1 sliced garlic clove to the frying oil before adding the zucchini, for extra flavor.
• Add lightly sauteed, halved cherry tomatoes and/or pancetta to the pasta together with the fried zucchini.
• You can substitute the fresh tagliatelle with dried spaghetti instead, adjusting the cooking time as needed.
• Use yellow summer squash instead of zucchini.
• Substitute the ricotta salata with Parmigiano-Reggiano, Pecorino Romano, Greek Mizithra, or provolone piccante.
• Substitute the mint with fresh basil leaves.