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Spaghetti alla nerano (Spaghetti aux courgettes)

Spaghetti alla nerano (Spaghetti aux courgettes)

A delicious recipe for Spaghetti alla nerano with zucchini that combines caramelized zucchini and creamy sauce.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 480 kcal

Equipment

  • large skillet
  • large pot
  • Wooden spoon

Ingredients
  

Main Ingredients

  • β…“ cup extra virgin olive oil
  • 4-6 medium zucchini yellow and/or green
  • 2 teaspoons kosher salt for pasta water
  • 8 oz spaghetti De Cecco or Barilla recommended
  • 2 teaspoons freshly ground black pepper
  • 1 β…” oz parmigiano reggiano finely grated
  • 2 cups pasta cooking water
  • ΒΌ cup fresh basil
  • 1 whole lemon zest
  • 1 teaspoon lemon juice

Instructions
 

Cooking Instructions

  • Heat a large skillet over medium-high heat and add olive oil. Slice the zucchini into thin rounds. Fry the zucchini for about 2-3 minutes on one side and then 1 minute on the other, ensuring nice caramelization. Reserve the zucchini on paper towels.
  • Bring a large pot of water to a boil and add salt. Cook the spaghetti for about 7 minutes, until al dente. Reserve 2 cups of cooking water.
  • In the same skillet used for the zucchini, remove about half of the oil. Heat again and add the pepper to awaken its flavors. Add the cooked zucchini and stir, crushing slightly with a wooden spoon for about 2 minutes. Add some cooking water and incorporate the spaghetti into the skillet. Turn off the heat, stir and add more cooking water until creamy.
  • Add lemon zest, lemon juice, parmesan, and basil. Stir again and continue adding pasta water as needed.
  • Serve with more parmesan and fresh basil on top.

Notes

Great served hot with fresh basil and extra cheese.

Nutrition

Serving: 1recipeCalories: 480kcalCarbohydrates: 55gProtein: 15gFat: 22g
Keyword creamy pasta, easy pasta recipe, Spaghetti Alla Nerano, Spaghetti aux courgettes, Zucchini spaghetti
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