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

5 from 3 votes

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 Time15

Cook Time18

Total Time33

Course: Main Course, Pasta, Side Pasta

Cuisine: Italian

Keyword: easy Spaghetti alla Nerano, Roasted Zucchini Spaghetti alla Nerano, Spaghetti alla Nerano lightened-up

Servings: servings

Author: Karen Sheer a zest for life

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