Spaghetti alla Nerano

Quick and easy spaghetti alla Nerano keeps it simple with a combination of zucchini and fresh basil, along with nutty Parmesan and Pecorino.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course

Cuisine: Italian

Keyword: easy pasta recipes, spaghetti alla nerano, zucchini pasta

Servings: servings

Calories: 458kcal

Author: Alyssa

Ingredients

1 teaspoon salt (for pasta water)
1 pound spaghetti
⅓ cup olive oil
3 medium zucchini sliced thin
1 teaspoon salt
1 cup fresh basil leaves
3 cloves garlic minced
½ cup freshly grated Parmesan
¼ cup freshly grated Pecorino
Fresh ground black pepper

Instructions

Bring a large pot of water to a boil. Add the salt followed by the spaghetti. Cook according to the package’s instructions until al dente. Drain and reserve 1 cup of pasta water.
Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini to the skillet and sprinkle with 1 teaspoon of salt. Saute until tender and lightly golden brown, about 8-10 minutes. Use a slotted spoon to transfer the zucchini to a mixing bowl along with the fresh basil. Toss the mixture and set aside.
Add the garlic to the skillet and sauté until fragrant. Turn the heat to low.
Add the cooked spaghetti to the skillet along with the zucchini and basil. Toss to coat the pasta in oil.
Stir in the parmesan and pecorino along with ½ cup of pasta water. Stir until the cheese has melted into a sauce-like consistency and coats the pasta. Add more pasta water as needed to create a creamy sauce.
Serve warm with fresh ground pepper.

Notes

To store: 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.

Nutrition