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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.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- knife
- pot
- skillet
- wooden spoon
📝 Preparation Steps
1
Oven Fry the Zucchini
zucchini (about 3 medium or 4 small)2 lbs
2
Preheat the oven to 450°F (or 425°F if using convection).
3
Line three sheet pans with parchment paper.
4
Use a sharp knife or mandoline to slice the zucchini into coins about ¼ - ½ inch thick.
zucchini (about 3 medium or 4 small)2 lbs
5
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.
zucchini (about 3 medium or 4 small)2 lbs
6
Roast for ⏱️ 10 minutes, then rotate the pans (move the top to the bottom and vice versa).
7
Roast another ⏱️ 10 minutes, then flip each zucchini slice using a fork or tongs.
zucchini (about 3 medium or 4 small)2 lbs
8
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.
zucchini (about 3 medium or 4 small)2 lbs
9
Cook and Serve the Pasta
10
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.
11
While the pasta cooks, add the remaining two tablespoons of olive oil to a large sauté pan or skillet over medium heat.
12
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).
garlic (smashed)1 clove
13
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.
zucchini (about 3 medium or 4 small)2 lbs
14
Reserve more pasta water, then drain the pasta and add it to the pan along with a generous splash of pasta water.
15
Stir vigorously, adding more pasta water as needed to keep it saucy.
16
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.
17
Taste and adjust seasoning as needed, then add the basil and toss a few more times to incorporate.
18
Serve immediately with extra grated cheese on top!
Nutrition Facts
calories
561 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
247 mg
protein Content
16 g
cholesterol Content
20 mg
carbohydrate Content
50 g
saturated Fat Content
7 g
unsaturated Fat Content
24 g
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