This Spaghetti Alla Nerano is a wonderful dish that’s quick to make! With just pasta, zucchini, cheese, and a bit of love, it brings a taste of Italy right to your kitchen.
It’s creamy and cheesy, perfect for impressing friends or just treating yourself. I could eat this every day—and sometimes, I think I do! 🍝💕
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti is best, but you could swap it for other types like linguine or fettuccine. If you prefer gluten-free, look for brown rice or chickpea pasta which works well with the sauce.
Zucchini: Fresh zucchini brings a lovely texture. If you can’t find zucchini, yellow squash makes a great substitute. This dish is flexible, and bell peppers or eggplant can also be fun alternatives!
Olive Oil: I love using extra virgin olive oil for its flavor, but regular olive oil or even avocado oil will work fine. Just avoid oils with strong tastes that could overpower the dish.
Parmesan Cheese: Grated Parm is key for flavor. If you want a nutty twist, Pecorino Romano is a solid choice. For a dairy-free option, nutritional yeast can add a cheesy flavor without the lactose.
How Do You Make Zucchini Crispy and Golden?
Cooking zucchini until it’s crispy adds such a nice touch to this dish! Here’s how to get it just right:
- First, slice zucchini as thinly as possible for even cooking.
- Heat your skillet on medium; don’t rush this step! A hot pan helps to crisp up the zucchini.
- After adding zucchini, don’t overcrowd the pan. Cook in batches if needed.
- Look for a golden-brown color, which usually takes around 5-7 minutes.
- Don’t forget to season with salt and pepper while cooking to enhance the flavor.
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Stanley Tucci’s Favorite Spaghetti Alla Nerano
Ingredients You’ll Need:
For the Pasta:
- 400g spaghetti
- Salt (for boiling water)
For the Sauce:
- 2 medium zucchini, sliced thinly
- 4 tbsp olive oil
- 2 cloves garlic, minced
- Freshly ground black pepper to taste
- 100g grated Parmesan cheese
- Fresh basil leaves for garnish
How Much Time Will You Need?
This delicious dish takes about 25 minutes to prepare from start to finish. You’ll spend around 10-15 minutes cooking the spaghetti and zucchini, and another 10 minutes combining everything together for a flavorful meal that sure to impress!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook it according to the package instructions until it’s al dente (cooked but still a little firm). Remember to reserve about 1 cup of the pasta water before you drain it. This starchy water will help create a creamy sauce later!
2. Prepare the Zucchini:
While the pasta is cooking, heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced zucchini to the skillet, sprinkle with salt and pepper, and cook for about 5-7 minutes. You’re looking for the zucchini to become nice and golden brown and crispy. Once done, remove the zucchini from the skillet and set it aside on a plate.
3. Make the Garlic Base:
In the same skillet where you cooked the zucchini, add the minced garlic and sauté it for about 1 minute, or until it becomes fragrant. Be careful not to burn the garlic—it should smell delicious!
4. Combine Everything:
Now, add the drained spaghetti directly to the skillet with the garlic. Toss it all together, mixing well. Gradually add in the reserved pasta water a little at a time, stirring until you achieve a creamy consistency. This is where the dish gets its beautiful sauce!
5. Final Touches:
Stir in the cooked zucchini and half of the grated Parmesan cheese, mixing everything well. Taste your dish and adjust the seasoning with more salt and pepper if necessary. Once everything is well combined and heated through, you’re ready to serve!
6. Serve & Enjoy:
Plate your spaghetti and garnish each serving with extra Parmesan cheese and a sprinkle of fresh basil leaves. Enjoy this delightful meal with family and friends—you’ll love how it bursts with flavor!
Can I Use Zucchini Noodles Instead of Regular Spaghetti?
Yes, you can use zucchini noodles (zoodles) for a healthier, low-carb option! Just sauté the zoodles lightly for about 2-3 minutes before adding them to the garlic and Parmesan mixture, as they release a lot of moisture. Note that the dish will have a different texture than using traditional spaghetti.
What If I Don’t Have Fresh Basil?
No worries! If fresh basil isn’t available, you can substitute it with dried basil or a pinch of Italian seasoning. The flavor won’t be exactly the same, but it will still taste delicious. You might also try using other fresh herbs like parsley or oregano for a different twist!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil and warm gently in a skillet over low heat, stirring occasionally to ensure even heating and prevent sticking.
Can I Make This Recipe Vegetarian?
This recipe is already vegetarian-friendly! However, to add more protein, consider adding some chickpeas or white beans. Just toss them in with the zucchini to heat through before combining with the pasta.
