Pasta alla Nerano
User Reviews
5.0
27 reviews
Excellent
Pasta alla Nerano
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1/4 cup olive oil
- 1 garlic clove peeled
- 2 small zucchini ends trimmed and cut into 1/4-inch slices
- kosher salt
- 1/2 pound Spaghetti
- 1 cup reserved pasta water
- 1 ounce aged Provolone finely grated
- 1 ounce pecorino romano finely grated
- 1 Handful of basil leaves divided
- freshly ground pepper
Instructions
- In a medium skillet, set over medium-high heat, add the olive oil. When hot, add the garlic clove. This will infuse the oil with the garlic. Add the sliced zucchini in one even layer and fry for 3 to 5 minutes. Some will get crispy and browned and others won’t. It’s all good either way. Transfer the zucchini to a paper towel or clean kitchen towel. Reserve a few of the crispy zucchini slices.
- Bring a pot of water to a boil. When it reaches a boil, add a few pinches of salt. It might boil up a bit so beware. Add the spaghetti (or pasta of choice) and cook until al dente, about 9 minutes. Reserve 1 cup of pasta water and set aside. Drain the pasta.
- Meanwhile, in a mason jar, using an immersion blender, add the zucchini, pecorino romano, parmesan, about 1/4 cup of pasta water, and a handful of basil leaves. Pulse until very smooth. Give it a taste and adjust the salt to your liking. If it needs more pasta water, don't be shy to add a splash or two.
- Add the drained pasta to a bowl. Top it with the sauce, a few rounds of black pepper and a handful of torn basil leaves. Give it a mix and add a splash of pasta water to loosen it up even more. Toss until thoroughly combined. Divide amongst bowls and top with a few more basil leaves and the reserved zucchini slices.
Notes
- Tips and Tricks:
- You can use yellow squash OR zucchini. But I wouldn’t combine them because I fear the color might be a little unattractive.
- If you can’t find aged provolone, feel free to substitute it with Parmesan-Reggiano. I tried to use smoked gouda (what was I thinking?) and it didn’t taste that great.
- I have made this dish with spaghetti and another pasta shape--similar to penne—and it was wonderful.
Nutrition Information
Show Details
Serving
2g
Calories
275kcal
(14%)
Carbohydrates
48g
(16%)
Protein
12g
(24%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Cholesterol
7mg
(2%)
Sodium
28mg
(1%)
Potassium
84mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
34IU
(1%)
Vitamin C
1mg
(1%)
Calcium
245mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 275kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 28mg | 1% |
| Potassium | 84mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 245mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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