Spaghetti alla Nerano (Zucchini Pasta)
A simple, elegant Italian dish full of freshness. Perfect for zucchini when they’re in season. These zucchini pasta, inspired by the classic Spaghetti alla Nerano, prove that with just a few good ingredients you can achieve something incredible. My twist includes freshly ground black pepper and a hint of lemon. A bit like a cacio e pepe, but here, the creamy sauce is created with zucchini and pasta water!
Looking for a pasta recipe that’s a little different but still quick and easy to make? These Italian zucchini pasta are the perfect mix of simple, fresh, and flavorful. Made with seasonal zucchini, fragrant basil, freshly ground black pepper, and creamy Parmesan, this vegetarian pasta dish is light, comforting, and absolutely delicious.
Quick enough for a weeknight dinner yet elegant enough to serve guests, this recipe proves that with just a few everyday ingredients, you can whip up a restaurant-worthy Mediterranean meal. A true crowd-pleaser that’s sure to become a favorite!
Why make this recipe?
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An authentic Italian recipe that brings a taste of Naples
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A simple yet refined vegetarian dish, perfect for hosting
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A delicious way to enjoy zucchini at their seasonal best
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Freshly ground black pepper takes this pasta to the next level
Heat a large pan over medium-high heat and add olive oil. Slice the zucchini into thin rounds. Fry them for about 2–3 minutes on one side and 1 minute on the other, until nicely caramelized. Work in batches so they brown evenly. Transfer to a paper towel–lined plate to drain.
Bring a large pot of water to a boil and add the kosher salt. Cook the spaghetti for about 7 minutes, until al dente. Reserve 2 cups of the starchy pasta water before draining.
In the same pan used for the zucchini, remove about half of the oil. Reheat the pan and add the freshly ground black pepper, toast it for a few seconds to bring out its flavor. Add the fried zucchini and gently mash them with a wooden spoon. Cook for about 2 minutes. Pour in a little pasta water, then add the spaghetti. Turn off the heat, toss, and gradually add more pasta water until you get a creamy sauce. Stir in the lemon zest, lemon juice, Parmesan, and fresh basil. Toss again, adding more pasta water as needed to coat the pasta beautifully.
Garnish with extra Parmesan and fresh basil on top. Serve immediately and enjoy!
Bon appetit and enjoy!
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