5 from 27 votes
Pasta alla Nerano
Pasta alla Nerano features sautéed zucchini infused with garlic and olive oil, combined with spaghetti and a creamy sauce of aged provolone and pecorino romano cheeses blended smooth with pasta water and fresh basil. The zucchini slices are partly crisped, adding texture contrast. This pasta offers a delicate balance of mild vegetables and sharp cheeses for a lightly sauced, flavorful dish.
Prep Time
15 mins
Cook Time
15 mins
Assembly Time
3 mins
Total Time
33 mins
Servings:
2
Calories:
275 kcal
Course:
Dinner
Cuisine:
Italian, American
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.
Cup of Yum
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
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: 2 Serving
Amount Per Serving
Calories 275
% 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.