Spaghetti Alla Nerano
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 670
- Total Fat
- 35 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 13 milligrams
- Sodium
- 379 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 6 grams
- Sugar
- 6 grams
- Protein
- 17 grams
- Total: 35 min
- Active: 35 min
Ingredients
Kosher salt
1/2 cup extra-virgin olive oil
2 pounds small zucchini (4 to 5), very thinly sliced into rounds, about 1/8 inch thick
12 ounces spaghetti
1 tablespoon unsalted butter
1/3 cup freshly grated Parmesan cheese, plus more for topping
1 cup torn basil, plus 1/2 cup small whole leaves for topping
Directions
- Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large wide skillet over medium-high heat until shimmering. Carefully scatter half the zucchini in the hot oil in an even layer. Season with salt and cook, tossing occasionally, until just tender and browned lightly at some edges, 1 to 2 minutes. Remove with a spatula to a baking sheet, leaving the remaining oil in the skillet. Repeat with the remaining zucchini, then remove to the baking sheet. Remove the skillet from the heat and set aside.
- Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve about 1 3/4 cups cooking water, then drain the pasta.
- Meanwhile, transfer 1 heaping cup of the fried zucchini to a blender along with 1/2 cup of the reserved cooking water. Puree until smooth.
- Set the skillet with the remaining oil over medium heat. Add the spaghetti, remaining fried zucchini, zucchini puree, butter and the remaining 1 cup reserved cooking water, tossing to coat. Add more cooking water as needed to make a smooth and creamy sauce. Stir in the Parmesan and toss until combined. Season with salt and stir in the torn basil.
- Divide the pasta among bowls and top with more parmesan and whole basil leaves.