Spaghetti Alla Nerano

Ingredients

Spaghetti

12 ounces

Zucchini

2 medium, sliced into thin rounds

Garlic

3 cloves, minced

Olive oil

3 tablespoons

Parmesan cheese

1 cup, grated, plus extra for serving

Basil leaves

1/2 cup, fresh, chopped

Salt

to taste

Pepper

to taste

Instructions

1. Cook the spaghetti according to package instructions in a large pot of salted water until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini and sauté for about 8-10 minutes, or until the zucchini is tender and lightly browned.
3. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Add the cooked spaghetti to the skillet, tossing it gently to combine with the zucchini and garlic.
5. Remove the skillet from heat and stir in the grated Parmesan cheese and chopped basil. If the mixture seems dry, add a little reserved pasta water to create a creamy consistency.
6. Season the dish with salt and pepper to taste. Serve hot, garnished with additional grated Parmesan and fresh basil leaves.