Spaghetti alla Nerano

This spaghetti alla Nerano recipe keeps it simple with a fresh and flavorful combination of zucchini and basil, along with nutty Parmesan and Pecorino. Dinner’s done in minutes!

Spaghetti alla Nerano is a pasta dish prized for its simplicity! The recipe features thinly sliced zucchini, which is sautéed until golden and caramelized. The zucchini is combined with al dente spaghetti and a mixture of grated Parmesan and Pecorino cheeses, creating a creamy, nutty sauce that clings to each strand of pasta. Fresh basil is the perfect finishing touch!

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Salt 
• Spaghetti
• Olive oil – If you have an aromatic high-quality EVOO, this is the perfect recipe to put it to use.
• Zucchini – Yellow squash also work, or heirloom summer squash varieties like zephyr.
• Salt 
• Basil leaves – These are a key component of the flavor of this spaghetti alla Nerano. Don’t substitute dried!
• Garlic 
• Cheese – You’ll need Parmesan and Pecorino, both freshly grated (it melts better than pre-grated).
• Black pepper

How to Make Spaghetti alla Nerano

• Cook the pasta. Boil the spaghetti in salted water according to the package instructions; reserve a cup of water before draining.
• Fry the zucchini. Cook the zucchini in the olive oil with salt until it’s golden brown. Use a slotted spoon to transfer it to a bowl with the basil. 
• Sauté the garlic. Add the garlic to the oil and cook until it’s fragrant.

• Put it all together. Reduce the heat to low and add the spaghetti to the skillet, along with the zucchini and basil. Toss to coat. 
• Make it cheesy. Stir in the cheeses and ½ cup of the pasta water. If needed, add more pasta water until a cheesy sauce forms. Finish spaghetti alla Nerano with black pepper and serve.

Tips and Variations

• Use a good quality spaghetti. It's such a simple ingredient, but a quality pasta really does make a difference in your cooking, especially for a dish like spaghetti alla Nerano. Bronze-cut and kiln dried pastas are fantastic for holding sauces.
• Don’t overcook the zucchini. It's important to cook the zucchini until it is just tender, but not mushy. This will ensure that it retains its shape and adds a nice texture to the dish.
• Reserve pasta water. Don't forget to save some of the starchy pasta water before draining! It helps create a smooth sauce and also binds all the ingredients together.
• Add protein. For additional protein, you can add cooked chicken, shrimp, or white beans to this dish. 
• Give it some heat. For a little kick of spice, you can add red pepper flakes to the dish while sautéing the garlic or sprinkle some on top before serving if not everyone in your family is a fan of spicy food.

How to Store Leftovers

Leftover spaghetti alla Nerano can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to do so gently on the stove with a splash of water or broth to help restore its creamy consistency. The microwave works too if that’s your only option.

Can I Freeze This Recipe?

Generally speaking, pasta recipes like spaghetti alla Nerano freeze okay, but the texture is quite a bit softer after thawing and reheating. If you don’t mind this, freeze your leftovers in an airtight container or freezer bag for up to 2 months and thaw in the refrigerator before reheating.

More Easy Pasta Recipes

• Creamy Walnut Pasta
• One Pot Pasta with Spinach & Mushrooms
• One Pot Pasta Puttanesca
• Sun Dried Tomato Pesto Pasta
• Baked Vegan Pumpkin Pasta with Spinach