Spaghetti alla Nerano
Indulge in the rich flavors of Italy with this Spaghetti alla Nerano recipe, featuring tender zucchini, aromatic basil, and creamy Pecorino Romano cheese. This simple yet elegant dish brings the essence of the Amalfi Coast to your table, making it perfect for gatherings or cozy dinners. Each bite offers a delightful blend of textures and flavors that will transport you straight to sun-kissed shores.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz spaghetti
- 2 medium zucchinis (sliced thin)
- 1 cup fresh basil leaves (chopped)
- 4 tbsp extra virgin olive oil
- 1 cup freshly grated Pecorino Romano cheese
- 2 cloves garlic (minced)
- ½ tsp black pepper
- Salt (to taste)
Instructions
- 1. Prepare Zucchini: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced zucchini and sauté until tender and golden, about 5-7 minutes.
- 2. Cook Spaghetti: In a large pot, bring salted water to a boil. Cook spaghetti according to package instructions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water before draining.
- 3. Make Garlic Mixture: In a bowl, mix minced garlic with 1 tablespoon of olive oil. Once zucchini is cooked, add this mixture to the skillet and sauté for one additional minute.
- 4. Combine Ingredients: Add drained spaghetti to the skillet with zucchini and garlic. Toss well and gradually incorporate reserved pasta water until achieving a creamy consistency.
- 5. Finish with Cheese: Remove from heat and stir in grated Pecorino Romano cheese and chopped basil until mixed evenly. Serve with an extra drizzle of olive oil.
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 465
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 20mg