Spaghettini Alla Nerano Recipe

Inspired by Ever Andalo

Time30m

Serves4

creamed zucchini, zucchini slices, pecorino romano, parsley

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Zucchini
Slice the zucchini into thin rounds. In a pan, heat 2 tablespoons of olive oil over medium heat and sauté the zucchini until golden and tender. Remove from heat and set aside.
2
Cook the Spaghettini
In a large pot, bring salted water to a boil. Add the spaghettini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
3
Make the Creamed Zucchini
In the same pan used for zucchini, add the cooked spaghettini. Gradually add the reserved pasta water and the remaining olive oil, stirring to create a creamy sauce. Incorporate the sautéed zucchini and mix well.
4
Add Pecorino Romano
Remove the pan from heat and add the grated pecorino romano cheese. Toss everything together until the cheese melts and the pasta is coated. Adjust seasoning with salt and black pepper to taste.
5
Serve
Garnish with chopped fresh parsley and additional pecorino romano if desired. Serve hot.