Rotini Paglia Y Fieno ' Alla Nerano Recipe

Boil pasta water

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt (and 1 teaspoon olive oil if desired) to the water.

Cook rotini

Add 400 g spinach and semolina rotini and cook until al dente according to package instructions (usually 8–10 minutes for dried, 3–4 minutes for fresh). Reserve 1½ to 2 cups (360–480 ml) of pasta cooking water before draining. Do not rinse. Drain and set aside.

While pasta water heats, make garlic breadcrumbs. Heat a skillet over medium heat and add 2 tablespoons olive oil. Add 80 g breadcrumbs and toast, stirring frequently, 3–5 minutes until golden and crisp.

Stir in 1 minced garlic clove, ½ teaspoon sea salt and ¼ teaspoon red pepper flakes (if using). Cook 30–45 seconds until fragrant but not browned. Transfer breadcrumbs to a plate to stop cooking.

Prepare zucchini: trim ends, halve lengthwise if large, then slice into 3–4 mm (1/8–1/4 inch) semicircles. Pat dry. Using a wide sauté pan (large enough to hold the pasta later), heat 3 tablespoons extra-virgin olive oil over medium-high heat until shimmering.

Add sliced zucchini in an even layer (you may need to work in two batches to avoid crowding) and cook undisturbed 3–4 minutes until the undersides develop golden color. Stir and continue to cook 3–4 more minutes until zucchini is tender and lightly caramelized. Remove zucchini to a bowl and repeat with remaining zucchini, adding a touch more oil if needed.

Wipe the pan if there's excessive fond, then reduce heat to medium-low. Add 60 g unsalted butter and let it foam. Add 3 thinly sliced garlic cloves and gently cook 30–60 seconds until fragrant and softened but not brown.

Return all cooked zucchini to the pan with the butter and garlic. Add lemon zest, 2 tablespoons lemon juice, 1 teaspoon freshly ground black pepper and about 1 teaspoon salt. Toss to combine and warm through 1–2 minutes.

Add 1½ cups (360 ml) reserved pasta water to the pan and bring to a gentle simmer. Stir in 100 g finely grated Parmigiano Reggiano a little at a time, allowing it to melt and create a silky, slightly thickened sauce. If sauce seems too thin, simmer 1–2 minutes to reduce; if too thick, add up to remaining reserved pasta water a few tablespoons at a time.

Stir in 20 g torn fresh basil and 1 tablespoon lemon zest. Taste and adjust seasoning with salt, pepper, or more lemon juice as desired.

Add the drained rotini to the zucchini-parmesan sauce. Toss vigorously over medium heat for 1–2 minutes so pasta absorbs sauce; add additional reserved pasta water by tablespoonfuls if needed to achieve a glossy, clingy coating. Finish by stirring in 1 tablespoon extra-virgin olive oil for shine.

Portion the rotini into warmed bowls or plates. Sprinkle a generous handful of the garlic breadcrumbs over each portion for texture.

Grate additional 30 g Parmigiano Reggiano over each plate, scatter remaining fresh basil leaves, and finish with a light drizzle of extra-virgin olive oil.

Serve immediately. Leftovers can be refrigerated up to 2 days; reheat gently with a splash of water or olive oil.