When I first tried this Spaghetti Alla Nerano Spaghetti With Zucchini Recipe, I was amazed at how such simple ingredients could create a dish bursting with flavor. This traditional recipe from the town of Nerano on Italy’s Amalfi Coast is creamy, comforting, and surprisingly easy to make.
The way the zucchini melts into a velvety sauce and coats the strands of pasta is pure magic! I couldn’t help but fall in love with this dish on the first bite. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe makes it easy to bring a touch of Italy to your table.
Trust me, your taste buds are in for a treat, and your kitchen will smell absolutely divine.Now, let’s break it down so you can enjoy the flavors of southern Italy in your own home.
Why You’ll Love This Recipe?
If you love simple yet elegant pasta dishes, Spaghetti alla Nerano is a must-try! This creamy zucchini-based sauce, combined with the richness of Parmesan and Pecorino, creates a dish that’s both light and indulgent. Here’s why you’ll love making it at home:
Simple Yet Flavorful 🌟
This recipe takes humble zucchini and transforms it into a luxurious sauce. The combination of grated Parmesan and Pecorino makes the dish rich and creamy, while the fresh basil adds a pop of vibrant flavor. You don’t need fancy ingredients, yet the result feels gourmet.
Quick and Easy ⏱️
Spaghetti alla Nerano is beginner-friendly and doesn’t take hours to prepare. You can whip up this recipe in under 45 minutes, making it perfect for busy weeknights when you want something comforting but don’t have much time to spare.
Versatile for Different Diets
You can easily adapt the recipe for various dietary needs. Whether you’re looking for a vegetarian option, a lighter version, or something with an extra kick of spice, you can tweak the ingredients to make it your own.
Light Yet Comforting
Even though this dish is creamy, it doesn’t leave you feeling heavy. The zucchini brings a fresh and light quality to the pasta, making it an ideal meal for any season.
Brings a Taste of Italy to Your Kitchen
If you’ve been dreaming about a coastal Italian getaway, this dish brings a slice of that experience right to your dining table. It’s like a mini vacation for your palate.
Cooking Time
Here’s how long this dish will take from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Ingredients
To recreate Spaghetti alla Nerano, you’ll need these key ingredients:
- 12 oz (340 g) spaghetti
- 4 medium zucchini (about 1½ lb / 680 g), thinly sliced
- 2 cloves garlic, minced
- ½ cup (50 g) freshly grated Parmesan cheese
- ¼ cup (25 g) freshly grated Pecorino Romano cheese
- ½ cup (10–12 leaves) fresh basil, torn
- ¼ cup (60 ml) extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Variations
Want to switch things up? Here are some creative variations to try:
- Dairy-Free: Use a vegan Parmesan substitute and olive oil-based cheese alternatives.
- Spicy Kick: Add a pinch of red pepper flakes to the zucchini for some heat.
- Zesty Twist: Grate a little lemon zest into the sauce for a citrusy note.
- Gluten-Free: Use your favorite gluten-free spaghetti or pasta alternative.
Equipment You’ll Need
- Large Pan – for sautéing the zucchini.
- Pot – to cook the spaghetti.
- Grater – to finely grate the cheese.
- Tongs – to toss the pasta and sauce together.
How to Make Spaghetti alla Nerano?
If you’re craving a light yet flavorful Italian pasta dish, Spaghetti alla Nerano is a perfect choice! This creamy zucchini and cheese-infused recipe brings a taste of the Amalfi Coast straight to your kitchen. Here’s how to make it step by step:
Step 1: Prepare the Zucchini 🥒
Wash and trim the zucchini. Slice it thinly into rounds or strips. Heat a large pan over medium heat, drizzle in olive oil, and add the minced garlic. When the garlic turns fragrant, toss in the zucchini, season with salt and pepper, and sauté it gently for about 15-20 minutes until it becomes soft and slightly golden. Stir occasionally to prevent it from sticking. 🍳
Step 2: Cook the Spaghetti 🍝
While the zucchini is cooking, bring a pot of salted water to a boil. Add the spaghetti and cook it al dente, according to the package instructions. Before draining, save a cup of pasta water to use in the sauce later.
Step 3: Make the Sauce 🧀
Set aside half of your grated Parmesan and Pecorino cheeses. When the zucchini is tender, add the remaining cheese directly to the pan. Ladle in some of that reserved pasta water to create a creamy, smooth sauce that’s fully coated with cheesy goodness. Blend it all together until you’re happy with the texture. 🎉
Step 4: Combine the Pasta and Sauce
Drain the spaghetti and add it to the pan with the zucchini and sauce. Toss everything gently over low heat until the pasta is glossy and covered in the rich cheese-and-zucchini sauce. Add a bit more pasta water if needed for the perfect consistency. 🌿
Step 5: Plate and Garnish
Transfer the Spaghetti alla Nerano to plates or bowls and garnish generously with fresh basil leaves. Sprinkle the reserved cheese on top and, if desired, a drizzle of extra olive oil for extra shine.
Tips for Making the Recipe
- Choose Fresh Zucchini: Go for firm, brightly-colored zucchinis to ensure the best flavor and texture.
- Don’t Skip the Pasta Water: This starchy liquid is key to making the sauce silky and luxurious.
- Use High-Quality Cheese: Grate your cheese fresh for the best taste and smooth melting.
- Balance the Spice: If you’re adding heat, taste as you go to keep it balanced.
How to Serve Spaghetti alla Nerano?
Presentation matters! Serve your Spaghetti alla Nerano in shallow bowls and garnish with a sprig of fresh basil for a touch of color. Pair it with a simple side salad and some crusty bread to round out the meal. If you’re entertaining, a chilled glass of white wine like Pinot Grigio is the perfect pairing.
Nutritional Information
Here’s a quick breakdown of what to expect per serving:
- Calories: Approximately 390
- Protein: 15g
- Carbohydrates: 55g
- Fat: 10g
This dish strikes the perfect balance between indulgence and nourishment.
Make Ahead and Storage
Spaghetti alla Nerano is best enjoyed fresh, but you can easily store leftovers.
- Store in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm it in a pan with a splash of water to revive the sauce.
- Freezing isn’t ideal for this dish as the texture of the zucchini can change, but it’s possible for up to one month if needed.
Enjoying an authentic plate of Spaghetti alla Nerano? You’ll feel like you’re dining on the Amalfi Coast every time!
Watch this video to learn how to make it:
Spaghetti Alla Nerano Spaghetti With Zucchini Recipe
Ingredients
- 12 oz 340 g spaghetti
- 4 medium zucchini about 1½ lb / 680 g, thinly sliced
- 2 cloves garlic minced
- ½ cup 50 g freshly grated Parmesan cheese
- ¼ cup 25 g freshly grated Pecorino Romano cheese
- ½ cup 10–12 leaves fresh basil, torn
- ¼ cup 60 ml extra-virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Wash and trim the zucchini. Slice it thinly into rounds or strips. Heat a large pan over medium heat, drizzle in olive oil, and add the minced garlic. When the garlic turns fragrant, toss in the zucchini, season with salt and pepper, and sauté it gently for about 15-20 minutes until it becomes soft and slightly golden. Stir occasionally to prevent it from sticking. 🍳
- While the zucchini is cooking, bring a pot of salted water to a boil. Add the spaghetti and cook it al dente, according to the package instructions. Before draining, save a cup of pasta water to use in the sauce later.
- Set aside half of your grated Parmesan and Pecorino cheeses. When the zucchini is tender, add the remaining cheese directly to the pan. Ladle in some of that reserved pasta water to create a creamy, smooth sauce that’s fully coated with cheesy goodness. Blend it all together until you’re happy with the texture. 🎉
- Drain the spaghetti and add it to the pan with the zucchini and sauce. Toss everything gently over low heat until the pasta is glossy and covered in the rich cheese-and-zucchini sauce. Add a bit more pasta water if needed for the perfect consistency. 🌿
- Transfer the Spaghetti alla Nerano to plates or bowls and garnish generously with fresh basil leaves. Sprinkle the reserved cheese on top and, if desired, a drizzle of extra olive oil for extra shine.
Notes
- Choose Fresh Zucchini: Go for firm, brightly-colored zucchinis to ensure the best flavor and texture.
- Don’t Skip the Pasta Water: This starchy liquid is key to making the sauce silky and luxurious.
- Use High-Quality Cheese: Grate your cheese fresh for the best taste and smooth melting.
- Balance the Spice: If you’re adding heat, taste as you go to keep it balanced.
