Name: Spaghetti alla Nerano (Creamy Zucchini Pasta) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 6 oz / 160 g spaghetti pasta; 16 oz / 450 g zucchini (about 2 large zucchini); 1 large garlic clove; Handful of fresh basil leaves; 2 oz / 60 g provolone cheese (or provolone del monaco); 1/4 cup freshly grated Parmigiano Reggiano / Parmesan cheese; 3-4 tablespoons extra virgin olive oil; Salt, to taste; Black pepper, to taste

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Introduction

Spaghetti alla Nerano is a delightful Italian pasta dish featuring creamy, golden-fried zucchini paired with aromatic basil and rich cheeses. This simple yet elegant recipe offers a perfect balance of flavors for a comforting meal in under 30 minutes.

A close-up view of a blue textured plate filled with creamy spaghetti pasta topped with golden-brown, pan-fried zucchini slices scattered evenly across the noodles, small fresh green basil leaves placed on top for color, and a light dusting of grated white cheese adding a delicate texture. A silver fork is partially inserted into a small twisted bundle of spaghetti on the right side of the plate, resting on the edge, with the whole scene set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6oz / 160g spaghetti pasta
16oz / 450g zucchini (approx. 2 large zucchini)
1 large garlic clove
Handful of fresh basil leaves
2oz / 60g provolone cheese (or provolone del monaco)
¼ cup parmigiano reggiano / parmesan cheese, freshly grated
3-4 tablespoons extra virgin olive oil
Salt and black pepper to taste

Instructions

Step 1: Slice the zucchini into thin, even circles. Using a mandoline can help achieve uniform slices.
Step 2: Heat the olive oil in a saucepan over medium heat and add the whole garlic clove. Let it gently sizzle to infuse the oil without burning.
Step 3: Carefully add the zucchini slices and fry them over medium-high heat, working in batches if necessary. Cook for a few minutes per side until golden brown.
Step 4: Remove the fried zucchini with a slotted spoon and place on paper towels to drain excess oil. While still hot, tear the basil leaves over the zucchini and season with salt and pepper.
Step 5: Boil the spaghetti in salted water until al dente. Reserve some pasta cooking water before draining.
Step 6: Finely grate the provolone and parmesan cheeses while the pasta cooks.
Step 7: In the same saucepan, heat 1 tablespoon of olive oil or use leftover oil from frying. Add the cooked pasta, a ladle of reserved pasta water, half the provolone, and most of the fried zucchini (save some for garnish).
Step 8: Turn off the heat and stir continuously so the cheese melts. Add more pasta water gradually to create a creamy sauce.
Step 9: Stir in the remaining provolone, parmesan, and a few basil leaves. Keep adding pasta water as needed while stirring to emulsify the sauce to a silky, creamy consistency. Serve garnished with the reserved zucchini and extra parmesan if desired.

Tips & Variations

Use a mandoline slicer for evenly cut zucchini to ensure uniform frying.
Provolone del Monaco adds authentic flavor, but regular provolone works well too.
Adjust pasta water quantity slowly to avoid a watery sauce.
Add a pinch of chili flakes with the garlic for a subtle heat variation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water to restore creaminess. The dish is best enjoyed fresh to maintain its texture and flavor.

How to Serve

A deep white plate holds a serving of spaghetti pasta coated in a creamy light yellow sauce, with several slices of golden-brown fried zucchini scattered on top and mixed within. The zucchini slices have a slightly crispy texture with dark green edges. Sprinkled over the pasta is a light dusting of grated parmesan cheese, adding fine white specks. Fresh bright green basil leaves are placed as garnish, adding contrast to the creamy pasta. A silver fork rests inside the plate, twirling some pasta with a couple of zucchini slices. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this dish?

Yes, while spaghetti is traditional, you can use other long pasta like linguine or fettuccine. Just adjust cooking time accordingly.

How do I prevent the zucchini from becoming soggy?

Fry the zucchini in batches over medium-high heat until golden brown and avoid overcrowding the pan. Draining on paper towels helps remove excess oil and keeps them crisp.