5 from 129 votes
Spaghetti alla Nerano (pasta with fried zucchini)
Spaghetti alla Nerano features al dente spaghetti tossed with fried zucchini slices and a creamy sauce made from mashed zucchini and provolone cheese. The delicate frying of zucchini brings a tender texture and golden color, while the cheese melds into a rich, slightly spicy creaminess. Fresh basil adds aroma and freshness, making it a simple yet distinctive pasta dish that highlights seasonal zucchini.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
491 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
Ingredients
- 14 ounces spaghetti or linguine
- 1.5 pounds zucchini
- ½ cup olive oil extra virgin
- 2 cloves garlic peeled
- 4.25 ounces provolone cheese preferably Provolone del Monaco, spicy provolone or caciocavallo (see notes, grated
- 1 handful basil washed and torn into pieces, fresh leaves
- salt for pasta and to taste
- black pepper to taste
Instructions
- Wash and cut the zucchini into thin slices, pat them dry with kitchen paper and then fry them in extra virgin olive oil until browned on both sides
- Once fried, put the slices on paper towels to remove the excess oil.
- Meanwhile boil the pasta in plenty of lightly salted water until al dente and drain, keeping aside a large cup of the cooking water.
- Heat some more olive oil in a frying pan with the 2 garlic cloves and cook taking care not to burn the garlic.
- Immerse the zucchini slices in boiling water for 4 or 5 seconds, then cream ⅓ of them either by mashing through a sieve or briefly liquidizing in a food blender with some of the pasta cooking water.
- Remove the garlic and add the cream of zucchini and the zucchini slices to the pan and then stir in the cooked spaghetti. If the dish appears too dry add some of the saved pasta cooking water. Continue to stir over a low heat for a minute.
- Stir in the grated provolone until it starts to melt and become creamy. Add more pasta water if necessary. You want a really creamy and cheesy sauce.
- Season with a sprinkling of pepper and salt as required, Serve with the basil leaves torn into pieces and some extra grated provolone to taste.
Cup of Yum
Notes
- Spaghetti is the traditional pasta choice, but linguine or similar long pasta can be used.
- Provolone del Monaco is ideal, but other spicy provolone varieties or caciocavallo, pecorino, or parmesan are acceptable substitutes.
- Vegetarians should select cheeses made without animal rennet.
- Some recipe versions omit creaming the zucchini or add butter before serving; creaming enhances sauce creaminess but is optional.
Nutrition Information
Calories
491kcal
(25%)
Carbohydrates
81g
(27%)
Protein
22g
(44%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
17mg
(6%)
Sodium
202mg
(8%)
Potassium
722mg
(15%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
597IU
(12%)
Vitamin C
32mg
(36%)
Calcium
242mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 491
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 81g | 27% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 202mg | 8% |
| Potassium | 722mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 32mg | 36% |
| Calcium | 242mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.