Karen’s Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up

5 from 3 votes
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A total Ode to Stanley Tucci’s CNN “Searching for Italy” series which he shed light on this terrific dish in a hotel kitchen on Italy’s Amalfi Coast.
I have ROASTED Zucchini instead of fried… and added lots to the final dish! Easy, economical and one you should master!

Karen's Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up
Karen’s Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up ~ a dish you should master! 
When the actor Stanley Tucci visited Nerano, a romantic little village on the Sorrento Peninsula, at the beginning of the Amalfi Coast, for the first episode of his hit CNN eating series “Searching for Italy,” he raised a regional zucchini dish to A-list culinary prominence and lured a steady stream of Americans to a local establishment called Lo Scoglio da Tommaso.

So here is my version: Lightened-Up!

  • Zucchini is ROASTED NOT FRIED
  • As much Zucchini as Pasta – 10 ounces of pasta / 4 cups roasted zucchini! 
  • Delicious mouthfeel and a robust taste!  
Karen's Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up
Karen’s Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up

Simple Ingredients ~ Simple Preparation

  • Roast 6 medium zucchini, cut into thin wedges with a little extra virgin olive oils and some freshly ground pepper
  • Cook 10 ounces of pasta until al dente (will get reheated.) Save 1 cup of the starchy pasta water!
  • Sauté 1 T. olive oil with 1  1/2 tablespoons of chopped garlic – then add half of the roasted zucchini, 1 cup pasta water, 1/2 of the grated reggiano parmesan cheese (1/4 cup), 1  1/2 tablespoons butter and 1/2 teaspoon salt
  • Stir until a creamy sauce has developed, then add the rest of the zucchini, parmesan cheese and 1/2 cup basil leaves
  • Toss all together and enjoy! Makes 6 servings, or 4 very large bowls.
Ingredients for Karen's Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up
Ingredients for Karen’s Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up
Besides Zucchini & Olive Oil – these are the ingredients to finish the dish.
Use Spaghetti, or Linguine as I did.
YES ~ you can use Gluten Free Pasta – I like good quality Italian brands; La Fabbrica della Pasta or Sanniti by Irollo Gluten Free.
– – Undercook the gluten free pasta – it will be rewarmed in the sauce (gluten free pasta will “break” more easily when cooked.)
Karen's Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up
Karen’s Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up – the finished dish! 
Tinkering with the balance of ingredients, one chef told Tucci, was not the ultimate secret. He suspected that some chefs were burning the zucchini, a bit, to nudge more flavor out of the bland vegetable. 

Its proper preparation demands greater attention to freshness and kitchen craftsmanship than to fancy ingredients. And the dish is noted for being very economical!

The zucchini for Karen's Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up
The zucchini for Karen’s Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up
I’m using farm-fresh Green zucchini, Grey Zucchini (not really grey, but a lighter colored variety) and Golden Yellow Zucchini.
Use the varieties you like… they all do have different flavor profiles.
Roasting 6 medium zucchinis for the dish
Roasting 6 medium zucchinis for the dish
Perfectly roasted zucchini with crispy edges and tender interiors
Perfectly roasted zucchini with crispy edges and tender interiors
Roasting zucchini at a high temperature – 450 degrees, instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.
Perfectly roasted zucchini with crispy edges and tender interiors
Perfectly roasted zucchini – you will have 4 cups! 
Sauté garlic in a little olive oil - add half the roasted zucchini & salt and toss
Sauté garlic in a little olive oil – add half the roasted zucchini & salt and toss

Use any 12 – 14″ pan to combine all ingredients. I’m using a vintage 14″ enamel coated cast iron paella pan. 

Add half of the zucchini, pasta water, butter, half of parmesan cheese and stir to create a creamy sauce
Add half of the zucchini, pasta water, butter, half of parmesan cheese and stir to create a creamy sauce
Add the remaining zucchini, parmesan cheese and lots of basil leaves - toss & done!
Add the remaining zucchini, parmesan cheese and lots of basil leaves – toss & done!
A finished serving of Karen's Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up
A finished serving of Karen’s Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up

A simply wonderful dish created with so few ingredients, the secret is really in the quality of those ingredients and the technique used to make the creamy sauce that covers every strand of pasta!

Enjoy this special, easy & economical dish!
Let me know what you have made it!
Karen

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5 from 3 votes

Karen's Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up

Servings: 6 servings
Prep: 15 minutes
Cook: 18 minutes
Total: 33 minutes
A finished serving of Karen's Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up
A total Ode to Stanley Tucci's CNN "Searching for Italy" series which he shed light on this terrific dish in a hotel kitchen on Italy's Amalfi Coast. I have ROASTED Zucchini instead of fried... and added lots to the final dish! Easy, economical and one you should master!

Ingredients 

  • 6 medium zucchini, about 5 1/2" long; green, grey and golden varieties
  • 2 tablespoons extra, divided
  • 1/4 teaspoon freshly cracked black pepper
  • 10 ounces spaghetti or linguine , best quality
  • 1 1/2 tablespoons fresh garlic, coarsely chopped
  • 1/2 teaspoon sea salt
  • 1 cup pasta water, don't forget to save!
  • 1 1/2 tablespoons unsalted butter, I use organic
  • 4 ounces Parmesan Reggiano Cheese, grated; 1/2 cup
  • 1/2 cup basil leaves, washed, dried & packed

Instructions 

Roasting Zucchini:

  • Preheat the oven to 450 degrees.
  • Wash and dry zucchini; cut off ends. Cut each in three vertically. Cut each piece into 6 into wedges; all similar size (see photo.)
    Place them on two rimmed baking pans lined with parchment paper. Brush with ONE tablespoon of olive oil all over. Sprinkle evenly with pepper.
  • Roast until very golden, but still a bit firm - 15 - 20 minutes. Remove from oven, let cool.

Finish the Dish:

  • Cook pasta in boiling water with a pinch of salt until al dente (will reheat a bit later.) TAKE OUT 1 cup of pasta water before draining! Drain pasta, shake to remove excess water.
  • In a large 12 - 14 inch pan add remaining one tablespoon of olive oil, set heat to low. Add the chopped garlic and cook just 3 minutes to soften, stirring.
    Add HALF of the zucchini, 1/2 teaspoon salt, 1 cup of pasta water, butter and Half parmesan cheese (1/4 cup) - Stir to create a creamy base.
  • Final: add remaining zucchini, parmesan cheese and basil. Quickly stir up and serve! Taste for salt.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer

Nutrition

Calories: 314kcalCarbohydrates: 43gProtein: 16gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 20mgSodium: 521mgPotassium: 658mgFiber: 4gSugar: 6gVitamin A: 733IUVitamin C: 36mgCalcium: 276mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Pasta, Side Pasta
Cuisine: Italian
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Recipe Rating




4 Comments

  1. 5 stars
    Wow! Who knew this would taste so good. Really liked the texture and flavor. Less pasta and more zucchini made it healthier. Will make a lot, my family loved this recipe

    1. Thank you Charles. I love it too… so happy to hear it was a hit, and you will make again. ?Karen

  2. 5 stars
    This was one of the best pasta dishes I have ever made. Was simple to make and loved the idea of roasting zucchini instead of frying. Remember to use the pasta water as makes the sauce creamy. I used Italian pasta and the best cheese since just a few ingredients. Truly amazing. Shared with many.

    1. Elana – you made my day! I’m happy you had such success with the recipe and thought it was on of “the best pasta dishes” !! Nice to hear to you enjoyed this lightened- up version. Thanks! ?Karen