Name: Spaghetti alla Nerano Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb spaghetti; Salt, to taste; Freshly ground black pepper, to taste; 2 medium zucchinis, sliced into thin rounds; 2 cloves garlic, minced; 1/2 cup fresh basil, chopped; 1/4 cup olive oil; 1/2 cup grated Pecorino Romano cheese

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Introduction

Spaghetti alla Nerano is a delightful Italian pasta dish highlighting tender zucchini and creamy Pecorino Romano cheese. This simple yet flavorful recipe captures the essence of summer with fresh basil and garlic, creating a comforting meal perfect for any day.

A white bowl holds a pile of spaghetti mixed with green zucchini slices and finely chopped herbs, creating a mix of creamy yellow and vibrant green colors. The pasta is coated in a light, glossy sauce with a slightly oily texture. On top of the spaghetti, there is a sprinkling of finely grated white cheese, and a small cluster of fresh green basil leaves sits as a garnish at the very top. The bowl rests on a dark surface, and the background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb spaghetti
2 medium zucchinis, sliced into thin rounds
1/4 cup olive oil
2 cloves garlic, minced
1/2 cup fresh basil, chopped
1/2 cup grated Pecorino Romano cheese
Salt and freshly ground black pepper, to taste

Instructions

Step 1: Cook the spaghetti according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta water for later.
Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Step 3: Add the zucchini rounds to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the zucchini softens and turns slightly golden.
Step 4: Add the drained spaghetti to the skillet with the zucchini. Pour in a splash of reserved pasta water to help create a creamy sauce. Stir well to combine all ingredients.
Step 5: Remove the skillet from heat. Stir in the grated Pecorino Romano cheese and chopped basil. Season generously with salt and freshly ground black pepper to taste.
Step 6: Serve immediately, garnished with extra basil leaves and additional Pecorino Romano if desired.

Tips & Variations

For extra creaminess, add a small knob of butter when mixing the pasta and sauce.
If Pecorino Romano is unavailable, Parmesan can be used, though it is milder in flavor.
Use a mandoline slicer for evenly thin zucchini rounds to ensure consistent cooking.
Add a pinch of red pepper flakes for a bit of heat and depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a little water or olive oil to loosen the sauce and prevent sticking.

How to Serve

A white deep plate holds a mound of spaghetti mixed with small green zucchini slices, coated in a light sauce with bits of green herbs throughout. The pasta is layered thickly in a soft yellow color, with the zucchini adding spots of dark and light green, some lightly browned. On top, there is a sprinkle of finely grated white cheese, giving a soft texture over the noodles, and three fresh green basil leaves sit at the peak of the pile. The scene 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 a different type of pasta for this recipe?

Yes, while spaghetti is traditional, other long pasta like linguine or fettuccine work well. Just adjust cooking time accordingly.

How do I prevent the zucchini from becoming mushy?

Cook zucchini over medium heat just until tender and slightly golden, avoiding overcooking. Sautéing in olive oil helps maintain their texture and flavor.