Easy Zucchini Pasta (Spaghetti alla Nerano) #zucchini

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Издатель Aug 5, 2026

Thanks to Stanley Tucci, the internet is going wild for this easy zucchini pasta—Spaghetti alla Nerano!

If you're thinking, what do I do with all the zucchini? or What is the best way to cook zucchini? This easy zucchini recipe is for you!

A few zucchini + a box of spaghetti, and you're already halfway to one of Italy's most iconic pasta dishes Spaghetti alla Nerano is simple, fresh, and proof that a handful of humble ingredients can turn into something unforgettable.

Golden pan-fried zucchini melts into the pasta with Parmesan, basil, and a little pasta water to create a silky, creamy sauce—without a drop of cream. Simple Italian food at its finest!

Ingredients:
▢1/2 cup extra virgin olive oil
▢2 1/2 pounds zucchini about 5-6 medium, thinly sliced into 1/8-thick rounds
▢1 pound spaghetti
▢1 teaspoon fine sea salt, divided
▢1 cup lightly packed fresh basil leaves, plus more to serve
▢1 cup finely grated Parmigiano Reggiano cheese, plus more to serve
▢3/4 teaspoon ground black pepper

Bring 4 quarts of water to a boil (don't salt it) and line a plate with paper towels.

Heat olive oil in a large skillet over medium-high until 350°F, or until a zucchini slice sizzles immediately.

Fry zucchini in batches until golden, about 5 minutes per side. Transfer to the paper towel-lined plate and season with 1/2 teaspoon salt.
Cook the spaghetti until al dente. Reserve 2 cups pasta water, then drain.

Return the zucchini to the skillet with the spaghetti. Cook for 2 minutes, then toss with 1 cup pasta water until the sauce begins to thicken.

Remove from the heat. Gradually stir in half the Parmesan, half the basil, the remaining 1/2 teaspoon salt, pepper, and the remaining 1 cup pasta water. Add the remaining cheese and toss vigorously until the sauce is creamy and silky.

Stir in the remaining basil, garnish with more Parmesan and basil if desired, and serve immediately.

#zucchini #zucchinirecipes #summerfood #italianfood #spaghetti