Spaghetti Alla Nerano (Zucchini Pasta)

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4.80 from 5 votes

Spaghetti Alla Nerano (Zucchini Pasta)

simple Italian zucchini pasta made for summer

Prep Time5

Cook Time35

Total Time40

Servings: people

Equipment

1 large sauce post
1 large skillet

Ingredients

1 smaller zucchini sliced 1/4 inch thick
2 tbsp extra virgin olive oil
kosher salt
26 oz zucchini grated
1 tbsp butter
2 tbsp grated pecorino romano locatelli is my favorite
2 garlic cloves minced
zest of 1 lemon
handful of basil roughly torn
16 oz spaghetti or bucatini or your favorite noodle
2 cups pasta water

Instructions

Prep Zucchini: Slice 1 zucchini in 1/4 inch thick slices. Sprinkle them with kosher salt and set them in a colander. Set aside in your sink or own a paper towel while the slices draw out moisture for 5-10 minutes. Meanwhile, grate the rest of the zucchini.
Fill a large sauce pot with water & a very large pinch of salt & set aside. On another burner, place a large skillet with extra virgin olive oil and heat on medium high until oil is hot.
Fry Zucchini Slices (optional step, see notes): Pat the zucchini slices dry with a paper towel. Add them to hot oil and fry 4-5 minutes on medium high heat until browned and caramelized. Flip and fry again 1-2 minutes. Remove fried slices and set aside on a plate (add a little more salt to taste). These are for serving. If oil is hot, let it cool down for a minute or 2 off heat before next step.
Make Zucchini Sauce: Add grated zucchini to salty fried zucchini oil. Toss carefully. Zucchini will cook about 30-35 minutes until caramelized and jammy like something you would spread on toast. Stir often, I like to toss every 5 minutes or so.
This is a good time to bring the water to boil and cook your pasta noodles so that they can work simultaneously.
Add butter, garlic & zest: Once zucchini is caramelized & jammy and possibly browning on the pan, make a well in the middle of the pan and add 1 tbs butter & the minced garlic. Let them melt and cook together while garlic cooks 1-2 minutes before stirring it all together. Try to get the minced garlic lightly golden and smelling fragrant before fully tossing it in the zucchini. Continue cooking and tossing until noodles are ready*.
Finish sauce: Do not drain noodles before reserving 1 & 1/2 to 2 cups of pasta water. Add cheese and some lemon zest to jammy zucchini. Pour 1 cup pasta water into zucchini & toss until everything is combined and any browning is lifted off the pan. The sauce should be thick and silky, not too watery. Sometimes you need 2 cups of the pasta water, sometimes only about 1 &1/2. Add more pasta water, cheese, salt and lemon zest to taste or juice.
Serve: Serve with extra cheese and lots of torn basil and a squeeze of lemon if you desire.

Notes

Storing Directions: You can make just the sauce, stopping after cooking down zucchini and adding butter and garlic. Store in the fridge in an airtight container for 3-5 days. Reheat in a large skillet or sauce pan on low while you cook your noodles and finish sauce with pasta water when noodles are ready.

Nutrition