Ricetta Spaghetti alla nerano- Chef Mauro Improta

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 zucchini into thin rounds.

Heat olive oil in a skillet over medium heat until shimmering.

Add sliced zucchini and cook until golden brown, about 5-7 minutes.

Add minced garlic and sauté for 1-2 minutes until fragrant.

Cook spaghetti in salted boiling water until al dente, according to package instructions.

Reserve a cup of pasta cooking water, then drain the spaghetti.

Combine zucchini mixture with the drained spaghetti in the skillet.

Add grated Parmesan cheese and a splash of reserved pasta water, tossing to combine.

Add fresh basil and black pepper, mixing well to coat the pasta.

Adjust consistency with more pasta water if needed.

Serve hot, garnished with additional Parmesan and basil.

Cooking Techniques

Spice Level:

Allergens