I’m not so into celebrity.  I never get star struck (well, there was the one Sting incident…)… BUT, Gwyneth… Ah, Gwynnie. She gets my attention.  Always.  She gets me. 100%.  And I get her. We’re just sympatico like that.  I call her Gwynnie, and I get that she would be annoyed that some rando affectionately refers to her as such.  But regardless, I L.O.V.E.

So, upon reading this month’s Food & Wine featuring recipes from her upcoming cookbook, My Father’s Daughter, I immediately bought some fresh zucchini, poured a glass of vino and turned up the Coldplay.

The results? Delicate zucchini delights marry perfectly with the confident pasta, rounded out with pleasing bursts of basil, lemon and pecorino.

Thank you gp!  HIT IT!


1 pound small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving

  1. In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
  2. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.