Spaghetti alla Nerano (Spaghetti with Zucchini)
Rating
This Spaghetti alla Nerano recipe is a rich and creamy pasta made with fried zucchini and parmesan cheese. It’s a restaurant-worthy dish with gourmet flavors, but comes together in minutes!
Ingredients
- ½ quart sunflower oil (or vegetable oil (2 cups))
- 6 medium zucchini (thinly sliced (about 2½ pounds))
- 1 cup chopped fresh basil
- Kosher salt (to taste)
- 2 Tablespoons Extra Virgin Olive Oil (plus more for drizzling)
- 1 pound spaghetti
- 2 cups grated parmesan cheese
Instructions
- Add the sunflower oil to a large pot and bring to a boil over medium-high heat.
- Fry the zucchini in the oil until golden brown, about 5-6 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
- Combine the fried zucchini with basil and salt, to taste. Drizzle with olive oil.
- Cook the pasta until al dente and reserve 2 cups pasta cooking liquid before draining.
- Add the cooked pasta to a large skillet over medium low heat. Toss with the cooked zucchini, adding pasta cooking liquid, as needed, until the sauce reaches a creamy consistency.
- Add the parmesan, and continue tossing, until the pasta is coated in the parmesan and zucchini and the sauce is nice and creamy. Season with additional salt, to taste.
- Drizzle with additional olive oil and serve with additional parmesan on the side.
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