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5.0 from 27 votes

Pasta alla Nerano

Balanced, flavorful, and enjoyable—this recipe has it all.

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 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.