This classic Italian dish features spaghetti tossed with buttery zucchini, creamy cheese, and a hint of lemon for a refreshing twist. It’s simple yet packed with flavor!
Whenever I make this, I can’t help but smile thinking about Italy. Plus, the best part? You can whip it up in no time, making it perfect for a cozy dinner. 🍝
Key Ingredients & Substitutions
Spaghetti: I always use traditional spaghetti for this recipe, but you could swap it out for gluten-free pasta or another type like linguine or fettuccine if you prefer. Just keep an eye on cooking times!
Zucchinis: Fresh, medium zucchinis are perfect here, but yellow squash or even eggplant can work well too if you’re looking to switch things up. They add a lovely texture too!
Pecorino Romano Cheese: This cheese adds a salty punch. If you can’t find it, try Parmigiano-Reggiano or Grana Padano for a similar flavor. Just remember to adjust the salt in the dish since Pecorino is saltier!
Extra Virgin Olive Oil: Use a good quality oil for sautéing, as it adds a rich flavor. If you’re low on olive oil, avocado oil or even melted butter can be good substitutes for a different twist.
How Do You Create a Creamy Sauce with Pasta Water?
Making the sauce creamy is a key step in this recipe. Using reserved pasta water not only helps the sauce adhere to the spaghetti but also adds starch, making everything smooth and cohesive. Here’s how to do it:
- After draining, always save about a cup of pasta water before tossing the spaghetti.
- Add the spaghetti to the skillet with the sautéed zucchini and garlic.
- Gradually stir in the reserved pasta water, a little at a time, while tossing the spaghetti. Stop when you achieve a creamy texture.
This method gives your dish that lovely, silky finish! Remember, you can always add more water if you need to, but less is more for creamy sauces.
Stanley Tucci’s Favorite Spaghetti Alla Nerano
Ingredients You’ll Need:
For The Pasta:
- 400g spaghetti
- Salt, to taste
- Water (for boiling pasta)
For The Sauce:
- 2 medium zucchinis, thinly sliced
- 1 clove garlic, minced
- ½ cup extra virgin olive oil
- 1 cup grated Pecorino Romano cheese
- Black pepper, to taste
For Garnish:
- Fresh basil leaves
- Additional grated cheese (optional)
How Much Time Will You Need?
This lovely dish takes about 25-30 minutes to prepare. You’ll spend some time boiling the pasta, sautéing the zucchini, and mixing everything together. The fresh flavors come together quickly, making it perfect for a delicious dinner!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add your spaghetti and cook it according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Make sure to taste it just before draining!
2. Sauté the Zucchini:
While your pasta is cooking, grab a large skillet and heat up the extra virgin olive oil over medium heat. Add the thinly sliced zucchini to the skillet and sauté them until they turn golden brown and become tender, which should take about 5-7 minutes. Stir them occasionally to cook evenly!
3. Add Garlic and Combine:
Next, toss the minced garlic into the skillet with the zucchini. Sauté for an additional minute, keeping an eye on it to prevent burning. As the garlic becomes fragrant, you’ll know it’s time for the next step!
4. Mix Everything Together:
When the spaghetti is ready, reserve about 1 cup of the pasta water, then drain the spaghetti. Add the drained spaghetti directly into the skillet with your zucchini mixture. Toss everything together gently, adding the reserved pasta water a little at a time to create a creamy sauce that coats the spaghetti nicely.
5. Finish with Cheese:
Remove the skillet from the heat and stir in the grated Pecorino Romano cheese. Keep mixing until the cheese melts and blends well with the pasta. Taste and season with salt and black pepper as needed to make it perfect!
6. Serve and Enjoy:
Now it’s time to plate your delicious spaghetti alla Nerano! Serve it immediately, garnished with fresh basil leaves and a sprinkle of extra grated cheese if you like. Enjoy your meal and savor the flavors!
Can I Substitute the Zucchini with Another Vegetable?
Absolutely! If you don’t have zucchini on hand, you can use other vegetables like yellow squash or even sautéed bell peppers for a different flavor. Just make sure to adjust the cooking time accordingly based on the vegetable’s tenderness.
What If I Don’t Have Pecorino Romano Cheese?
No worries! You can swap it out with freshly grated Parmesan cheese for a similar taste and texture. Alternatively, a blend of Parmigiano-Reggiano and a bit of nutritional yeast can work for a dairy-free version while maintaining a cheesy flavor!
Can I Prepare This Dish Ahead of Time?
Yes, you can prep the zucchini and sauce ahead! Just sauté the zucchini and garlic, then let it cool before storing it in the fridge for up to 2 days. When you’re ready to eat, cook the pasta and reheat the zucchini mixture, adding a splash of reserved pasta water as needed.
How to Store Leftovers?
Store any leftover spaghetti in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet with a drizzle of olive oil and a bit of reserved pasta water to help revive the sauce’s creaminess.
