This Spaghetti Alla Nerano is a creamy, rich pasta dish made with zucchini and lots of cheese. It’s simple to whip up but tastes fancy enough to impress anyone!
If you love cheese (who doesn’t?), you’ll adore how this dish is so cheesy and comforting. I can’t help but eat seconds—and thirds—every time I make it! 🍝
Key Ingredients & Substitutions
Spaghetti: This recipe calls for 12 oz of spaghetti, which is traditional. If you want to mix things up, you can substitute it with linguine or fettuccine, or even whole wheat or gluten-free pasta if you prefer that.
Zucchini: The key to this dish is tender zucchini. If zucchini isn’t available, yellow squash or even eggplant can work as great alternatives for a similar taste and texture.
Olive Oil: Extra virgin olive oil adds a rich flavor, but you can use regular olive oil or even avocado oil if you’re low on extra virgin. Just avoid using oils with strong flavors as they can overpower the dish.
Parmesan Cheese: While Parmesan is great, you can try Pecorino Romano for a sharper taste. Nutritional yeast is an excellent dairy-free option that can add a nice cheesy flavor, too!
Garlic: Fresh garlic brings out an amazing aroma in this dish. If you’re out, garlic powder could work in a pinch, but use less than you would with fresh.
How Do You Get the Perfect Sauce Consistency?
Achieving the right sauce consistency with pasta can feel tricky, but it’s simpler than you think! The secret lies in the reserved pasta water and when you add it.
- Make sure you reserve a cup of the pasta water before draining the spaghetti. This starchy water is key for creating a creamy sauce.
- After adding the spaghetti to the skillet, gradually pour in the reserved pasta water. Start with a little—about 1/4 cup—and then keep mixing. You can always add more!
- Remember, the goal is to make it silky and cohesive, not soupy. Adjust the amount of pasta water based on how dry or wet you want your sauce.
In my experience, mixing in the Parmesan cheese off the heat is crucial. It helps the cheese melt perfectly and contributes to that creamy texture!
Stanley Tucci’s Favorite Spaghetti Alla Nerano
Ingredients You’ll Need:
Main Ingredients:
- 12 oz spaghetti
- 3 medium zucchini, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish
- Salt, to taste
- Black pepper, to taste
- 1 cup pasta water (reserved from cooking the spaghetti)
How Much Time Will You Need?
This delicious pasta takes about 20 minutes to prepare and cook. You’ll spend a little time boiling the spaghetti and sautéing the zucchini, but it all comes together quickly for a delightful meal!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Add the spaghetti to the boiling water and cook it according to the package instructions until it’s al dente. Remember to reserve 1 cup of the pasta water before you drain the spaghetti. Once done, drain it and set it aside.
2. Sauté the Zucchini:
In a large skillet, pour in the extra virgin olive oil and heat it over medium heat. Add the sliced zucchini and cook until that zucchini is tender and lightly browned, which should take about 5 to 7 minutes. Once cooked, remove half of the zucchini from the skillet and set it aside for garnishing later.
3. Add Garlic:
In the skillet with the remaining zucchini, toss in the minced garlic. Cook for about a minute, just until it becomes fragrant. You’ll love the aroma!
4. Combine Spaghetti and Zucchini:
Now, add your drained spaghetti into the skillet with the zucchini and garlic. Gently toss everything together. Gradually pour in the reserved pasta water, a little at a time, mixing until you reach your desired sauce consistency. It should be creamy and delicious!
5. Add the Cheese:
Remove the skillet from the heat, then sprinkle in the grated Parmesan cheese. Toss everything together again until the pasta is well-coated and creamy. Taste your creation and season it with salt and black pepper according to your preference.
6. Plate and Garnish:
Now it’s time to serve! Plate your spaghetti and top it with the reserved zucchini slices you set aside earlier. Add some extra Parmesan and finish with fresh basil leaves for a lovely touch.
7. Enjoy Your Meal!
Dig in right away and enjoy every bite of this fantastic Spaghetti Alla Nerano!
Can I Use a Different Type of Pasta?
Absolutely! While spaghetti is traditional, you can substitute it with other pasta shapes like fettuccine, linguine, or penne. Just be sure to adjust the cooking time according to the package instructions for the type of pasta you choose.
What If I Don’t Have Fresh Zucchini?
No problem! You can use frozen zucchini, but ensure it’s thawed and drained before cooking to avoid excess moisture. Alternatively, summer squash or yellow squash can work as a tasty substitute.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a little extra olive oil or water to the pasta and warm it gently in a skillet over low heat to revive its creamy texture.
Can I Make This Dish Vegan?
Yes, you can! Simply replace the Parmesan cheese with a plant-based alternative or nutritional yeast for a cheesy flavor without the dairy. Just make sure to adjust the saltiness to your liking since some alternatives may be saltier than Parmesan.
