I try to put one simple pasta dish on each week's meal plan. This is my version of Food & Wine magazine's "Fried-Zucchini Spaghetti". The cheeses and zucchini are a nice flavor combination.
1/2 pound small zucchini, very thinly sliced crosswise
1/2 pound small yellow squashes, very thinly sliced crosswise
1-2 tbsp lemon juice
1/4 cup all-purpose flour
1/2 cup olive oil
3/4 pound farfalle pasta
3 oz crumbled gorgonzola cheese
1 cup shredded parmesan, plus more for serving
1/2 cup torn basil leaves
freshly ground pepper
Toss the zucchini with the lemon juice, flour, and a pinch of salt. In a very large skillet, heat half the oil until shimmering. Add half the zucchini and fry over high heat, turning once or twice, until browned and crisp, about 3-4 minutes. Transfer the zucchini to a paper towel-lined wire rack and season with salt. Repeat with the remaining oil and zucchini. In the meantime, cook the pasta in al dente and drain, reserving 1/2 cup of cooking liquid. Return pasta to the pot and toss with the cheeses, basil and pepper. Add the pasta water a little at a time, tossing well to coat. Serve pasta right away with zucchini and additional cheese.