Creamy Spaghetti alla Nerano: A Taste of Italian Comfort

Creamy Spaghetti alla Nerano combines zucchini and Pecorino Romano for a delightful vegetarian dish that celebrates Italian comfort food.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

1 pound Spaghetti Quintessential choice for this dish.

For the Sauce

2 medium Zucchini Adds subtle sweetness.
3 tablespoons Extra virgin olive oil For rich flavor.
2 cloves Garlic Minced, adjust to taste.
1 cup Fresh basil Torn leaves.
1 cup Pecorino Romano cheese Freshly grated.
to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.

Equipment

Large pot
skillet

Method

Cooking Instructions

Cook the spaghetti in a large pot of salted boiling water for about 8-10 minutes until al dente, reserving 1 cup of pasta water before draining.
Heat olive oil in a skillet over medium heat, add minced garlic, and sauté until fragrant and golden, about 1 minute.
Add sliced zucchini to the skillet, sauté for 5-7 minutes until tender and golden.
Combine drained spaghetti with zucchini in the skillet, adding ½ cup reserved pasta water. Toss for 1-2 minutes.
Stir in grated Pecorino Romano, fresh basil, and season with salt and pepper. Adjust with more pasta water for creaminess.
Serve hot, drizzling with olive oil and garnishing with extra cheese and basil.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Can freeze for up to 1 month. Reheat gently over low heat with reserved pasta water.

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