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Pasta alla Nerano
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Pasta alla Nerano

40 minServes 4Nutri-Score C€€
from @cucinaconruben9 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • zucchini (sliced thinly (mandoline))Produce800 g
  • spaghettiGrains320 g
  • extra virgin olive oil (for frying and for the sauce)Pantry200 ml
  • garlic (fresh, crushed)Produce2 pieces
  • basil (fresh leaves)Produce10 g
  • flourPantry15 g
  • saltSpices10 g
  • black pepper (freshly ground)Spices2 g
  • Parmesan cheese (finely grated)Dairy80 g

per serving

Nutrition

789kcal

Carbs
65 g
Proteins
11 g
Fat
54 g
Adapt tools

what you’ll use

Tools

  • Mandoline
  • Frying pan
  • Slotted spoon
  • Stockpot
  • Sauté pan
  • Mixing bowl

step by step

Method

  1. Slice and dry the zucchini

    • Slice the zucchini thinly, using a mandoline if you like.
    • Leave the zucchini in the sun for a few minutes so they dry a little.
    Step 1

  2. Fry the zucchini

    • Heat the extra virgin olive oil and fry the zucchini slices until golden, not too brown.
    • Drain them on paper and keep a couple of slices aside for the topping.
    Step 2

  3. Start the sauce

    • In a pan, heat a little extra virgin olive oil with the fresh garlic.
    • Add the basil, the flour and the fried zucchini.
    • Season with salt and plenty of pepper, then add hot water and simmer.
    Step 3

  4. Cook the spaghetti

    • Cook the spaghetti in salted boiling water until al dente.
    • Finish the cooking in the zucchini sauce with a little pasta water.
    Step 4

  5. Cream with Parmesan

    • Switch off the heat and stir in the grated Parmesan and fresh basil.
    • The sauce should become creamy, like a carbonara.
    • Plate with the reserved zucchini slices and a few basil leaves.
    Step 5
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