Teresa's Recipes
Spaghetti Alla Nerano
Spaghetti alla Nerano is a delightful and rustic Italian pasta dish that hails from the enchanting Amalfi Coast. This recipe celebrates the simplicity of fresh ingredients, featuring tender sautéed zucchini and a generous amount of creamy Parmesan cheese, creating a dish that is both comforting and elegant. The vibrant flavors of basil and garlic elevate this dish, making it a perfect choice for a cozy family dinner or a special occasion. Each bite transports you to the sun-kissed shores of Italy, where culinary tradition and fresh produce unite in perfect harmony.
Ingredients
- 12 ounces Spaghetti
- 2 medium, sliced into thin rounds Zucchini
- 3 cloves, minced Garlic
- 3 tablespoons Olive oil
- 1 cup, grated, plus extra for serving Parmesan cheese
- 1/2 cup, fresh, chopped Basil leaves
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 15g
- Carbs: 50g
- Protein: 15g
- Sodium: 250mg
- Sugar: 3g
Instructions
- 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.
- 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.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the cooked spaghetti to the skillet, tossing it gently to combine with the zucchini and garlic.
- 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.
- Season the dish with salt and pepper to taste. Serve hot, garnished with additional grated Parmesan and fresh basil leaves.
Tips
- For added depth of flavor, try using a mix of zucchini and yellow squash.
- You can add crushed red pepper flakes for a hint of heat.
- This dish pairs beautifully with a light salad or crusty bread.