Description
Easy Spaghetti alla Nerano is a classic Italian pasta dish featuring tender zucchini cooked to golden perfection and combined with a luscious, creamy cheese sauce made from provolone and Parmesan. This quick stovetop recipe delivers a flavorful, comfort meal perfect for summer or any time of year.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Vegetables
- 3 medium zucchini, thinly sliced into rounds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 fresh basil leaves, torn
Cooking Fats & Aromatics
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
Cheeses
- 1 cup grated provolone cheese or caciocavallo cheese
- 1/2 cup grated Parmesan cheese
Others
- 1/4 cup reserved pasta water plus more as needed
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and add the spaghetti. Cook the pasta according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta water for later use.
- Cook the zucchini: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the thinly sliced zucchini and sauté for 8 to 10 minutes, stirring occasionally, until the zucchini turns golden and soft.
- Add butter and garlic: Stir in the butter and minced garlic into the zucchini and cook for an additional 1 minute until the garlic becomes fragrant, enhancing the flavor base of the dish.
- Combine pasta and cheese: Transfer the drained spaghetti directly into the skillet with the zucchini. Immediately add the grated provolone cheese, Parmesan cheese, and about 1/4 cup of the reserved pasta water. Toss continuously so the cheese melts and creates a creamy sauce that coats the spaghetti evenly.
- Adjust the sauce consistency: Add more reserved pasta water as needed to loosen the sauce to your desired creaminess, ensuring a smooth, luscious texture.
- Finish and season: Stir in the torn fresh basil leaves, salt, and black pepper to balance and brighten the flavors. Toss everything together once more.
- Serve: Plate the Spaghetti alla Nerano immediately and optionally garnish with extra grated Parmesan cheese for an extra cheesy touch.
Notes
- For best flavor, allow the cooked zucchini to rest for a few minutes before combining with the pasta to intensify its taste.
- Substitute pecorino romano cheese for Parmesan if you prefer a sharper, more piquant flavor.
- Add crushed red pepper flakes to introduce a subtle heat element to the dish.
