Spaghetti alla Nerano (Fried Zucchini with Spaghetti)

This particular Spaghetti alla Nerano recipe is basically spaghetti with zucchini. It features zucchini slices that are delicately fried in oil, creating a flavorful base. The zucchini is combined with a luscious sauce made of olive oil, Parmesan cheese, garlic, pine nuts, and fresh basil, resulting in a delectable flavor combination.

Course Dinner

Cuisine Italian

Keyword spaghetti, spaghetti alla nerano, spaghetti noodles, spaghetti recipe, zucchini and pasta, zucchini and spaghetti, zucchini dinner

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 379kcal

Author Janine Waite

Ingredients

½ cup extra virgin olive oil
1½ lbs zucchini
4 zucchini flowers
3 cloves garlic minced
¾ cup pasta water
¾ lb linguini noodles
20 fresh basil leaves chiffonade them
¼ cup pine nuts
½ cup Parmesan Cheese
1½ tsp chili flakes

Instructions

Remove the pistils from the blossoms and coarsely chop the petals.
Slice the zucchini into coin shapes.
Cook linguini noodles in a large pot of boiling water with salt. Cook until the noodles are al dente. Reserve 1/2 cup of the pasta water for the sauce. Strain the rest of the water and rest noodles aside.
Place the olive oil in a large saute pan. Add zucchini and fry it until it’s golden brown on both sides. Lower the heat and add blossoms and garlic. Simmer and cook until the blossoms are tender.
Add water, chili flakes, pine nuts and mix thoroughly. Add salt and pepper to taste.
Next, add noodles, cheese, and basil and mix.
Plate pasta and top with extra fresh-cut basil and parmesan cheese if desired.

Nutrition