Spaghetti Alla Nerano

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.

Preheat the oven and bring water to a boil.

Cut the ends off the baby zucchini and slice them into quarter-inch rounds.

Place the sliced zucchini in a bowl and dress with a couple of tablespoons of extra virgin olive oil, tossing to coat.

Drizzle olive oil on a baking tray and spread the zucchini in a single layer on the tray.

Roast the zucchini in the oven until sizzling and golden brown.

Smash and chop the garlic, preparing it for the sauce.

Slice fresh basil, discarding the stems, and set aside.

Cook 8 ounces of spaghetti in boiling salted water for about 8 minutes until al dente.

Add a quarter cup of extra virgin olive oil and the chopped garlic to a skillet, heating until fragrant.

Transfer the cooked spaghetti directly from the pot to the skillet, capturing some pasta water.

Add roasted zucchini to the skillet, reserving a few for garnish.

Mix in the sliced basil, a pinch of salt, and black pepper, adjusting moisture with reserved pasta water as needed.

Turn off the heat and add cacho cavallo cheese, stirring to create a creamy sauce without cream.

Serve the spaghetti alla nerano, garnished with reserved zucchini.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens