Spaghetti alla Nerano (Spaghetti with Zucchini)

Spaghetti alla Nerano (Spaghetti with Zucchini)


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!
  • 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
  1. Add the sunflower oil to a large pot and bring to a boil over medium-high heat.
  2. 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.
  3. Combine the fried zucchini with basil and salt, to taste. Drizzle with olive oil.
  4. Cook the pasta until al dente and reserve 2 cups pasta cooking liquid before draining.
  5. 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.
  6. 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.
  7. Drizzle with additional olive oil and serve with additional parmesan on the side.

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