• 2 lbs small zucchini
  • 1/2 cup olive oil
  • 4 garlic cloves, thinly sliced
  • Salt
  • Pepper
  • 1 lb linguine
  • 1/2 cup freshly grated Romano cheese
  • 8 ounces whole milk ricotta cheese

Linguine alla Lorenza

Make this Sicilian specialty with small, tender zucchini and enjoy it with friends, family or with a glass of wine!


1 – Scrub zucchini and blot dry with paper towel. Trim both ends and cut into 2-inch lengths. Slice again lengthwise into 1/2-inch widths. Layer zucchini slices on a platter with paper towels between layers to absorb moisture.

2 – In a large skillet, heat olive oil over medium-high heat until haze forms. Add garlic and saute, stirring constantly, until very lightly golden. With a spoon, remove garlic and reserve. Fry zucchini in two or three batches until golden on both sides. Transfer to a platter lined with paper towel. Season with 1 teaspoon salt and pepper. Remove pan from heat and let oil cool a little; return garlic to pan. Set aside.

3 – Cook pasta in 6 quarts boiling water with 1 tablespoon salt until al dente. Drain pasta in colander and transfer to a bowl; very quickly toss with oil-garlic mixture. Toss pasta again with half of the fried zucchini and romano cheese. Place individual servings of pasta in bowls and place 3 or 4 slices of fried zucchini on top of each. Spoon 2 Tablespoons of ricotta on top of zucchini. Serve with remaining ricotta and additional grated Romano cheese.

Serves 4 to 6