Zucchini Pasta Recipe (Spaghetti alla Nerano)
An authentic Italian pasta dish that couldn't be simpler. It requires just 8 simple ingredients, including salt and pepper! My version is made by oven-frying zucchini slices and mixing them with olive oil, a ladleful of pasta water, and Pecorino Romano cheese to create a creamy zucchini sauce that perfectly coats each noodle.
Servings: 4
Calories: 561kcal
Ingredients
- 2 lbs zucchini about 3 medium or 4 small
- ½ cup olive oil plus 2 tablespoons, divided
- 1 clove garlic smashed
- ½ lb Spaghetti
- ¾ cup pecorino Romano cheese freshly grated, plus more for serving
- Kosher salt and freshly ground black pepper
- Lots of fresh basil leaves torn or whole
Instructions
Oven Fry the Zucchini
- Preheat the oven to 450°F (or 425°F if using convection).
- Line three sheet pans with parchment paper.
- Use a sharp knife or mandoline to slice the zucchini into coins about ¼ - ½ inch thick.
- Toss the zucchini slices with ½ cup olive oil, then arrange them on the sheet pans in a single, even layer. It’s fine if they touch or slightly overlap since they’ll shrink as they roast.
- Roast for 10 minutes, then rotate the pans (move the top to the bottom and vice versa).
- Roast another 10 minutes, then flip each zucchini slice using a fork or tongs.
- Rotate the pans again and roast for about 10 more minutes, or until the slices are golden-brown. This will happen at different intervals, so remove the zucchini coins to a plate as soon as they’re toasty and deep golden.
Cook and Serve the Pasta
- Bring a large pot of heavily salted water to a boil. Cook the spaghetti until just shy of al dente, about 2 minutes less than the instructions call for on the package.
- While the pasta cooks, add the remaining two tablespoons of olive oil to a large sauté pan or skillet over medium heat.
- Add the smashed garlic clove and let it cook in the oil until it’s light golden brown, then remove and discard (or leave it in - I often do).
- Add the zucchini and a cup of pasta water, then mash it with the back of a wooden spoon and let it simmer until it creates a creamy sauce.
- Reserve more pasta water, then drain the pasta and add it to the pan along with a generous splash of pasta water.
- Stir vigorously, adding more pasta water as needed to keep it saucy.
- Turn off the heat, then stir in the grated cheese, tossing constantly and adding more pasta water as needed to create a creamy, emulsified sauce that clings to each noodle.
- Taste and adjust seasoning as needed, then add the basil and toss a few more times to incorporate.
- Serve immediately with extra grated cheese on top!
Notes
- Add cheese only after turning off the heat to prevent clumping, seizing or sticking to the pan.
- Make sure to mash some of the fried zucchini slices as it cooks to help create a thicker, creamier texture.
- Drain the zucchini on paper towels to get rid of excess oil for a lighter dish.
Nutrition
Calories: 561kcal | Carbohydrates: 50g | Protein: 16g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 20mg | Sodium: 247mg | Potassium: 738mg | Fiber: 4g | Sugar: 7g | Vitamin A: 531IU | Vitamin C: 41mg | Calcium: 249mg | Iron: 2mg
