Spaghetti alla Nerano: Comforting Creamy Zucchini Pasta Delight

Indulge in this Spaghetti alla Nerano, a comforting dish that highlights creamy Pecorino Romano and fresh zucchini, effortlessly embodying Italian cuisine.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 ounces Spaghetti The traditional choice for this dish.

For the Sauce

2 medium Zucchini Thinly sliced, adds sweetness.
3 tablespoons Olive Oil Use extra virgin for best flavor.
2 cloves Garlic Minced, add for aromatic kick.
1 cup Pecorino Romano Cheese Freshly grated, essential for creaminess.
to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.
1/4 cup Fresh Basil Chopped, for freshness.

Equipment

Large Pot
Skillet
Colander
knife
cutting board

Method

Step-by-Step Instructions

Cook the spaghetti in a large pot of salted boiling water for 8-10 minutes until al dente, reserving 1 cup of pasta water before draining.
Heat olive oil in a skillet over medium heat and sauté minced garlic for about 1 minute until fragrant.
Add sliced zucchini to the skillet and cook for 5-7 minutes until tender and golden brown.
Combine the drained spaghetti with the zucchini, adding reserved pasta water gradually to create a creamy sauce.
Remove from heat, stir in grated Pecorino Romano and fresh basil, and season with salt and pepper.
Serve immediately in warm bowls, garnished with more cheese and basil leaves.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 70gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

This dish is best enjoyed fresh. Feel free to substitute with your favorite vegetables or pasta types for a personalized twist.

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