Gwyneth Paltrow's Fried Zucchini Spaghetti

My sister and I have recently gotten really into making more interesting dishes for dinner. Following an obsession with Tracy Anderson, Gwyneth Paltrow's personal trainer who apparently re-shaped Gwyneth's butt and keeps her toned and very good looking, my sister bought Gwyneth's cookbook My Father's Daughter.

Reading the introduction and little anecdotes make me wish I grew up cooking and bonding with my father in the kitchen too, but alas, the only time my dad steps foot in the kitchen is when he's rummaging through the fridge for chocolate or asking when dinner will be ready.
Of the recipes we've tried, one of our favorites is the fried zucchini spaghetti. It calls for very few ingredients, is relatively quick, and absolutely delicious.

Ingredients:
3/4 pound (3/4 box) spaghetti
3 zucchini, very thinly sliced
1 tablespoon unbleached all-purpose flour (we actually used wheat flour and that was fine too)
1/4 cup plus 2 tablespoons extra virgin olive oil
1 cup finely grated Parmesan cheese
1/4 cup pasta water, to thin
Freshly ground black pepper
Handful fresh basil leaves (approx. 5 leafy stems)

Boil the spaghetti in salted water until just al dente. Meanwhile, toss the zucchini with the flour. Heat the 1/4 cup of olive oil in a large nonstick frying pan over high heat and add a single layer of zucchini. Stir and flip occasionally until well browned and a little crispy (around 4 minutes). Place zucchini on a plate and sprinkle with salt. Repeat until all zucchini is cooked.
Whisk cheese with remaining 2 tablespoons of olive oil in a large mixing bowl. Whisk in 1/4 cup of the pasta water until creamy. Drain the spaghetti and add to the Parmesan mixture. Toss together, season with salt and pepper, and fold in two-thirds of the fried zucchini and the basil.
Serve with zucchini on top and some grated Parmesan.

Serves 4. Preparation time: around half an hour.

Cookbook photo from Eater