Name: Spaghetti alla Nerano Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb spaghetti; 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; Salt and freshly ground black pepper, to taste

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Introduction

Spaghetti alla Nerano is a simple yet elegant Italian pasta dish featuring tender zucchini and creamy Pecorino Romano cheese. Perfect for a quick weeknight dinner, it captures the fresh flavors of summer in every bite.

A white bowl with a dark rim holds a serving of spaghetti pasta mixed with sliced green zucchini and small bits of dark green herbs. The pasta is creamy and lightly coated with sauce, with a generous layer of finely grated white cheese sprinkled over the top. A small bunch of fresh green basil leaves sits at the peak of the pasta mound in the center. The bowl is placed on a surface with 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, then drain, reserving about 1 cup of the pasta water.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Step 3: Add the zucchini slices to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the zucchini softens and turns slightly golden.
Step 4: Add the drained pasta to the skillet along with some reserved pasta water to help create a creamy sauce. Stir until well combined.
Step 5: Mix in grated Pecorino Romano cheese, chopped basil, and season with salt and freshly ground black pepper to taste.
Step 6: Serve immediately, garnished with extra basil leaves and more Pecorino if desired.

Tips & Variations

Use a mandoline to slice zucchinis evenly for quicker, uniform cooking.
For a richer sauce, add a splash of heavy cream or a pat of butter when mixing the pasta and zucchini.
Substitute Pecorino Romano with Parmesan if you prefer a milder flavor.
Add a pinch of red pepper flakes for a subtle spicy kick.

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 splash of pasta water to loosen the sauce and prevent sticking. This dish is best enjoyed fresh.

How to Serve

The image shows a dish of spaghetti pasta served in a large white bowl with a lightly speckled rim. The pasta is mixed with green slices of zucchini and finely chopped herbs, giving it a fresh, slightly oily look. The top of the pasta is sprinkled with a layer of finely grated white cheese, adding a soft texture. On the very top, there are two small green basil leaves placed as garnish. The bowl 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?

Yes, while spaghetti is traditional, you can use other long pasta like linguine or fettuccine. Short pasta can work too, but the texture may change slightly.

How do I prevent the zucchini from becoming soggy?

Sauté the zucchini until just tender and golden, but avoid overcrowding the pan. Cooking in batches can help them brown nicely without steaming.