This spaghetti alla Nerano is a creamy, cheesy delight, perfect for pasta lovers! It’s made with fresh zucchini, Parmigiano cheese, and a hint of garlic. Yum!
Whenever I make this, I can’t help but sneak a few bites before serving! It’s a quick and tasty dish that feels special—perfect for a weeknight treat!
Ingredients & Substitutions
Spaghetti: I love classic spaghetti, but you could swap it for whole wheat, gluten-free pasta, or even zucchini noodles for a low-carb option.
Zucchini: Fresh zucchini is essential for the flavor. If they’re not in season, yellow squash works too! They both add a nice texture and taste.
Olive Oil: Extra virgin olive oil is the best choice for its rich flavor. You can use avocado oil if you want a milder taste or for a higher smoke point.
Parmigiano-Reggiano: This cheese adds a nutty flavor. Grana Padano is a suitable alternative if you can’t find it. Nutritional yeast is great for a vegan substitute.
Fresh Basil: I love the fresh fragrance the basil brings! If you don’t have it, try using a bit of dried basil or parsley instead.
How Can I Get Perfectly Cooked Spaghetti?
Cooking spaghetti to the perfect “al dente” texture is key! Here’s how to nail it:
- Start with a large pot and fill it with water. Make sure it’s plenty salty—it should taste like the sea.
- Bring the water to a rolling boil before adding the spaghetti. This helps prevent sticking.
- Stir the pasta occasionally while it cooks. Check the package for timing but start tasting a minute or two early!
- When ready, reserve that cup of pasta water to help create a creamy sauce later, and then drain the pasta.
This will keep your spaghetti perfectly textured, ready to mix with the delicious zucchini and cheese!
Stanley Tucci’s Favorite Spaghetti Alla Nerano
Ingredients You’ll Need:
For The Pasta:
- 12 oz spaghetti
- Water (for boiling pasta)
For The Sauce:
- 2 medium zucchinis, thinly sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmigiano-Reggiano cheese, plus extra for serving
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delicious dish will take about 20-25 minutes to prepare. You’ll spend around 10 minutes boiling the pasta, and about 10-15 minutes sautéing the zucchinis and mixing everything together. A quick, delightful dinner!
Step-by-Step Instructions:
1. Boil the Pasta:
Start by bringing a large pot of salted water to a boil. Once the water is bubbling, add the spaghetti and cook it according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Before you drain it, remember to reserve about 1 cup of the pasta water—this will help create your sauce later. After reserving the water, drain the spaghetti and set it aside.
2. Sauté the Zucchini:
In a large skillet, heat the olive oil over medium heat. Add the thinly sliced zucchinis to the skillet. Sauté them for about 5-7 minutes until they are golden brown and tender. Keep an eye on them to prevent burning and stir occasionally to cook them evenly!
3. Add Garlic:
Once the zucchinis are ready, it’s time to add the minced garlic. Cook it with the zucchinis for another 1-2 minutes until the garlic becomes fragrant. This will add amazing flavor to your sauce!
4. Combine Pasta and Zucchini:
Now, combine the cooked spaghetti with the zucchini and garlic in the skillet. Toss them together to mix well. Gradually add the reserved pasta water, a little at a time, until you achieve your desired sauce consistency. Don’t worry; it should look lovely and saucy!
5. Mix in Cheese and Season:
Sprinkle in the grated Parmigiano-Reggiano cheese and mix thoroughly to allow it to melt and cream up the sauce. Taste the dish and season with a pinch of salt and black pepper to your liking.
6. Serve and Enjoy:
Finally, serve the spaghetti hot, garnished with fresh basil leaves and some extra grated cheese on top. This dish is best enjoyed right away, so dig in and savor it!
Can I Use Other Types of Pasta for This Recipe?
Absolutely! While spaghetti is traditional, you can substitute it with any pasta shape you enjoy, like linguine, fettuccine, or even penne. Just be sure to cook it according to the package instructions for the best texture!
What If I Don’t Have Zucchini?
No worries! You can easily substitute zucchini with yellow squash or even eggplant. Just make sure to slice them thinly and adjust the cooking time as needed, since some vegetables may cook faster or slower than zucchini.
Can I Make This Recipe Vegan?
Yes, you can! Simply replace the Parmigiano-Reggiano cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy. The olive oil and vegetables keep it delicious and satisfying as a vegan option!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently on the stove with a splash of water to loosen the sauce, or microwave until heated through. Enjoy your reheated spaghetti with a sprinkle of fresh basil!
