This tasty Spaghetti Alla Nerano is a wonderful dish made with zucchini, cheese, and a hint of lemon. It’s creamy and comforting, perfect for a cozy dinner at home!
Plus, it’s easy to whip up! I love how the zucchini gives it a fresh taste. Don’t be surprised if you find yourself going back for seconds—or thirds! 🍝
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti works great, but you could swap it for other pasta types like linguine or fettuccine. Gluten-free pasta is an option too, just make sure to adjust the cooking time as needed!
Zucchini: Fresh zucchini adds a nice texture and flavor, but if you can’t find it, summer squash or even asparagus can work as a substitute. Both will still give you a lovely dish.
Extra Virgin Olive Oil: This is key for flavor, but if you’re in a pinch, light olive oil or avocado oil can substitute. Just remember, you’ll lose some of that rich taste with lighter oils.
Parmigiano-Reggiano: For that cheesy richness, you can replace it with Pecorino Romano for a saltier kick. Nutritional yeast is a great vegan substitute for a cheesy flavor too!
Garlic: Fresh garlic is best for this recipe, but if you’re out, garlic powder works as a last resort. Just use a little less since it’s more concentrated.
How Can I Make Sure My Zucchini Is Perfectly Cooked?
Cooking the zucchini just right is important. You want it to be tender but not mushy. Here’s how to do it:
- Slice the zucchini thin for quick cooking.
- Heat the olive oil in the skillet before adding zucchini – this helps them brown nicely.
- Cook for about 5-7 minutes, stirring occasionally so they cook evenly.
- You’ll know they’re done when they are golden brown and tender but still hold their shape!
By paying attention to these little details, your spaghetti alla Nerano will be delicious and full of flavor! Enjoy your cooking!
Stanley Tucci’s Favorite Spaghetti Alla Nerano
Ingredients You’ll Need:
For the Pasta:
- 12 oz spaghetti
For the Zucchini and Sauce:
- 2 medium zucchini, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1/2 cup grated Parmigiano-Reggiano cheese
For Garnish:
- Fresh basil leaves
How Much Time Will You Need?
This delightful dish takes about 20 minutes to prepare and cook. You’ll spend a little time boiling the pasta and sautéing the zucchini with garlic, resulting in a delicious meal that you can enjoy in no time!
Step-by-Step Instructions:
1. Cooking the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once the water is bubbling, add the spaghetti and cook it according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Don’t forget to reserve 1 cup of the pasta water before draining the spaghetti. This is important for making the sauce later!
2. Preparing the Zucchini:
While the spaghetti is cooking, heat a large skillet over medium heat and add the olive oil. Once it’s warm, toss in the sliced zucchini. Cook the zucchini for about 5-7 minutes, stirring occasionally until it’s nicely browned and tender. This will bring out some fantastic flavor!
3. Adding Garlic:
Now it’s time to add the minced garlic to the skillet with the zucchini. Cook everything together for an additional minute until the garlic is fragrant. Be careful not to let it burn—nobody likes bitter garlic!
4. Combining Pasta with Zucchini:
Next, add the drained spaghetti into the skillet with the zucchini and garlic. Toss everything to combine so that the spaghetti gets coated in that delicious olive oil. Yum!
5. Adjusting the Sauce:
Here comes the fun part! Gradually add the reserved pasta water, a little at a time, while tossing the pasta. Keep going until the sauce reaches your desired consistency—creamy but not too watery!
6. Finishing Touches:
Stir in the grated Parmigiano-Reggiano cheese, mixing well until it becomes creamy and beautifully blended. Season with salt and black pepper to your liking. Taste it; this is your masterpiece!
7. Serving the Dish:
Dish out the spaghetti into bowls and garnish with fresh basil leaves. If you want, sprinkle some extra Parmigiano-Reggiano on top for an added touch. Now sit back, relax, and enjoy your homemade Spaghetti Alla Nerano just like Stanley Tucci would!
Can I Substitute Zucchini with Other Vegetables?
Absolutely! You can use other summer squash like yellow squash or even eggplant if you prefer. Just make sure to slice them thinly for even cooking. You could also add spinach or kale for a different flavor profile, but adjust the cooking times as leafy greens wilt quickly.
What If I Don’t Have Parmigiano-Reggiano Cheese?
No worries! You can substitute with Pecorino Romano or Grana Padano for a similar taste. If you’re looking for a dairy-free option, try nutritional yeast to add a cheesy flavor, but keep the texture in mind as it won’t melt the same way.
Can I Make This Recipe Dairy-Free?
Yes, simply omit the cheese and use olive oil instead of butter for extra richness if needed. To maintain creaminess, consider adding a splash of non-dairy cream or some blended silken tofu to the pasta.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil and heat gently on the stovetop, stirring to prevent sticking. You may need to add a sprinkle of cheese or herbs for freshness!
