Spaghetti alla Nerano Recipe
Spaghetti prepared in a zucchini, cheese sauce & basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Zucchini
Wash and slice the zucchini into thin rounds. Set aside.
Cook the Spaghetti
In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
Sauté the Zucchini
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant. Add sliced zucchini and cook until soft, about 5-7 minutes.
Blend the Sauce
Using a blender or food processor, blend the sautéed zucchini, basil leaves, and half of the reserved pasta water until smooth. Season with salt and black pepper to taste.
Combine Pasta and Sauce
In the skillet, combine the drained spaghetti and the zucchini sauce. If the sauce is too thick, add more of the reserved pasta water until desired consistency is reached.
Finish with Cheese
Remove from heat and stir in grated Pecorino cheese until melted and well combined. Adjust seasoning if needed.
Serve
Serve the spaghetti hot, garnished with additional Pecorino cheese and fresh basil leaves.
