Description
Spaghetti alla Nerano is a creamy zucchini dish that perfectly combines seasonal veggies with Pecorino Romano cheese.
Ingredients
Scale
- 400 grams Spaghetti (The heart of this dish.)
- 2 large Zucchini (Adds sweetness and nutrition.)
- 2 tablespoons Olive Oil (Extra virgin for best flavor.)
- 2 cloves Garlic (Mince it.)
- 1 cup Fresh Basil (Chopped for freshness.)
- 100 grams Pecorino Romano Cheese (Grated for creaminess.)
- to taste Salt (Essential for flavor.)
- to taste Freshly Ground Black Pepper (Essential for flavor.)
Instructions
- Cook a large pot of salted water. Add spaghetti and cook according to package instructions (8-10 minutes). Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add zucchini rounds to the skillet and sauté for 5-7 minutes until golden and tender.
- Add drained spaghetti to the skillet with zucchini and pour in reserved pasta water. Mix until a creamy sauce forms (2-3 minutes).
- Stir in grated Pecorino Romano cheese, chopped fresh basil, and season with salt and black pepper.
- Serve immediately, garnished with extra basil and a sprinkle of Pecorino Romano cheese.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 10 mg