Spaghetti with Zucchini and Anchovies
By: Lady Catherine ...
Published: Saturday, September 22, 2012 - 8:57am

Ingredients




1 lb. of your favorite spaghetti
3 zucchini’s – sliced (with or without skin)
1 onion – sliced
3 vine ripe tomato’s – quartered
4 cloves of garlic – chopped
2 oz. can of anchovies – in oil
Handful of Italian parsley – chopped
Handful of fresh basil – chopped
1 cup of chicken broth
Juice of 1 lemon
Dashes of salt
Dashes of black pepper
Dashes of red pepper flakes
One cup of croutons
Grated Romano cheese

Preparation

1 Prepare the spaghetti as directed. 2 Heat a large frying pan with a drizzle of olive oil. 3 Add the sliced zucchini, onions and garlic.  Sauté until the zucchini slightly golden and the onion is slightly translucent.   Season the veggies with a few dashes of salt and pepper. 4 Add the tomatoes, basil and parsley and continue to sauté.  Make room in the middle of the pan and add the anchovies with the oil.  Mash with a fork until almost paste like and toss. 5 Squeeze the juice of the lemon into a cup.  Add the chicken broth to the lemon juice and add to the pan. 6 Place one cup of croutons in a food processor and give a few good chops. 7 Place the spaghetti in a serving bowl.  Drizzle with a little olive oil and season with dashes of red pepper flakes.  Grate Romano cheese and toss.  Top with the croutons.

About

This is a perfect Friday night dinner.
Enjoy with Love,
Catherine
xo