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A finished serving of Karen's Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up

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!
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 6 servings
Author: Karen Sheer a zest for life
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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
COURSE: Main Course, Pasta, Side Pasta
CUISINE: Italian
KEYWORDS: easy Spaghetti alla Nerano, Roasted Zucchini Spaghetti alla Nerano, Spaghetti alla Nerano lightened-up
Nutrition Facts
Karen's Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up
Amount per Serving
Calories
314
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
20
mg
7
%
Sodium
 
521
mg
23
%
Potassium
 
658
mg
19
%
Carbohydrates
 
43
g
14
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
16
g
32
%
Vitamin A
 
733
IU
15
%
Vitamin C
 
36
mg
44
%
Calcium
 
276
mg
28
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.