Spaghetti Alla Nerano, Classic Italian Recipe

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Slice 4 medium-sized zucchini very thinly.

Heat a generous amount of olive oil in a 10-inch deep-sided skillet.

Add the sliced zucchini to the skillet and season with salt.

Cook the zucchini until it breaks down and becomes mushy, stirring occasionally.

Smash the zucchini down as it cooks to help it break down further.

Add a clove of garlic, either cut in half or smashed, to infuse flavor without overpowering the zucchini.

Once the zucchini is mushy, add cracked black pepper and let it cook down a little more.

Add a few leaves of washed basil to the zucchini mixture.

Cook spaghetti in boiling water until al dente, then reserve some starchy cooking water before draining.

Add the drained spaghetti to the zucchini mixture in the skillet.

Add two ladles of starchy cooking water to the zucchini and pasta, one at a time, allowing it to cook out before adding the next.

Stir the pasta and zucchini together for a couple of minutes to combine.

Add a good amount of a blend of pecorino and Parmesan cheese to the pasta and stir well.

Serve the pasta immediately for the best creamy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens