Spaghettini Alla Nerano Recipe
zucchini squash, ricotta whey, provolone
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Spaghettini
Bring a large pot of 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 spaghettini.
- 2
Prepare the Zucchini
While the pasta cooks, wash and slice the zucchini into thin rounds. Heat olive oil in a large skillet over medium heat. Add the zucchini and sauté until they are golden and tender, about 5-7 minutes.
- 3
Combine Ingredients
Once the zucchini is cooked, add the drained spaghettini to the skillet. Pour in the ricotta whey and some reserved pasta water to create a creamy sauce. Toss to combine, adding more water if necessary.
- 4
Add Cheese and Seasoning
Grate the provolone cheese and add it to the skillet, stirring until melted and well combined. Season with salt and black pepper to taste.
- 5
Serve
Serve the spaghettini hot, garnished with fresh basil and additional provolone cheese if desired.
