This is actually a Gwyneth Paltrow recipe featured in the April 2011 Food and Wine. And the second we had a spring-like day after the longest, wettest winter ever, I was craving exactly this. Delicious, salty, crispy fried zucchini and cheesy pasta, fresh basil. Excellent, excellent.

Fried Zucchini Spaghetti
Serves: 4

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

Read more on Recipe-A-Day Week Vol. IV, Day 3: Fried Zucchini Spaghetti…