Pasta alla Nerano
User Reviews
5
Pasta alla Nerano
Description
This Italian pasta dish uses thinly sliced zucchini fried in olive oil and garlic to impart a savory flavor with some slices crisped for texture variation. The pasta, usually spaghetti, is cooked al dente and combined with a creamy sauce made by blending the softened zucchini with grated aged provolone and pecorino romano cheeses, fresh basil, and some reserved starchy pasta water. The sauce coats the noodles lightly, allowing the fresh zucchini and cheese flavors to shine.
The dish is well balanced with the mild sweetness and slight crispness of the zucchini offset by the tangy and salty aged cheeses. Freshly ground black pepper adds subtle heat while basil introduces herbal freshness. It can be served simply as a vegetarian main or alongside salads or light proteins.
The recipe notes suggest using either zucchini or yellow squash alone to maintain color harmony. Provolone can be substituted with Parmesan if needed. Different pasta shapes also work well, but traditional spaghetti offers the best integration with the sauce and sliced zucchini.
Ingredients
- 1/4 cup olive oil
- 1 garlic peeled, clove
- 2 zucchini ends trimmed and cut into 1/4-inch slices, small
- kosher salt
- 1/2 pound spaghetti
- 1 cup water reserved pasta water
- 1 ounce provolone cheese finely grated, aged
- 1 ounce pecorino romano finely grated
- 1 basil divided, handful, leaves
- black pepper freshly ground
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
- Use either zucchini or yellow squash alone to avoid undesirable color mixing.
- If aged provolone is unavailable, Parmesan-Reggiano can be a good substitute.
- Do not use smoked gouda, as it may alter the traditional flavor negatively.
- Spaghetti is traditional, but similar pasta shapes like penne also pair well with the sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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