Pasta alla Nerano | Stanley Tucci's Favorite Dish (BUT EASIER!)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana Padano offers similar flavor at a lower price.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still being suitable for cooking.

Trim off the bottoms of each zucchini.

Use a mandoline to slice zucchini into rounds on the number two setting (about half a centimeter, or 2 inches).

Set the pan to medium-high heat and add 1/4 cup (60 ml) of olive oil.

Add one clove of peeled garlic that has been slightly crushed to the oil.

Let the garlic get a little bit golden, then remove and discard it.

Add the sliced zucchini to the oil and add a pinch of salt, stirring to coat each piece with oil.

Cover the pan with a lid to trap in heat and steam the zucchini.

Wash 10 - 12 large leaves of basil, stack them, roll into a cigar shape, and cut into thin ribbons.

Slice the cheek off of a lemon to extract 1 - 2 tsp of lemon juice, avoiding seeds.

Stir the zucchini every few minutes, cooking until they are almost pulp-like (about 10 to 15 minutes).

Once the zucchini is soft, add the pasta to boiling salted water.

Add the sliced basil and 1 - 2 tsp of lemon juice to the zucchini.

Slowly add about 1 cup (236 ml) of pasta water to the zucchini mixture as it cooks down.

Add 1 tbsp (15 grams) of butter and around 1 cup (3.5 oz, just under 100 grams) of parmigiano reggiano to the zucchini.

Taste the sauce and adjust seasoning with a pinch of salt if needed.

Transfer the cooked pasta directly into the zucchini sauce using a slotted spoon, without draining the water.

Stir well to combine, adding more pasta water if the sauce is too thick.

Add the remaining cheese and stir until creamy.

Plate the pasta and garnish with more basil and a drizzle of olive oil or additional cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens