Spaghetti alla Nerano: golden zucchini, garlic, fresh herbs, and melty cheese create a creamy, comforting pasta dish that’s fresh, simple, and irresistible.
Spaghetti alla Nerano is a celebration of simplicity and fresh ingredients, hailing from the charming village of Nerano on Italy’s Amalfi Coast. This pasta dish is beloved for its creamy texture, golden zucchini, and aromatic herbs—all without a drop of cream. It’s proof that the best Italian recipes often come from letting high-quality ingredients shine on their own.
The star of this dish is zucchini. Thinly sliced and lightly sautéed in olive oil, it develops a subtle sweetness and tender, golden edges. Garlic adds a gentle aromatic punch, complementing the zucchini without overpowering it. When combined with al dente spaghetti, the zucchini’s natural moisture begins to coat the pasta, creating a delicate, flavorful base for the cheese.
What makes Spaghetti alla Nerano truly special is the cheese. Traditionally, Provolone del Monaco is used for its slightly tangy, creamy character, paired with Parmesan for depth and saltiness. As the cheeses melt into the zucchini and pasta water, they form a luscious, silky sauce that clings to every strand of spaghetti. A few fresh basil leaves add a fragrant, bright note, rounding out the dish perfectly.
This pasta is incredibly versatile. Serve it as a first course in a casual Italian dinner, or enjoy it as a satisfying main course with a simple green salad. It’s a seasonal dish, best made when zucchini is at its peak, but its simplicity makes it easy to whip up any time you want something fresh, light, and comforting.
Spaghetti alla Nerano is a reminder that Italian cuisine doesn’t need heavy sauces or complicated techniques to impress. With golden zucchini, fragrant garlic, quality cheese, and a touch of fresh herbs, it’s a dish that’s bright, flavorful, and truly unforgettable. Perfect for a cozy weeknight dinner or an elegant meal with friends, it captures the essence of summer in every bite.
Spaghetti alla Nerano
Spaghetti alla Nerano: golden zucchini, garlic, fresh herbs, and melty cheese create a creamy, comforting pasta dish that’s fresh, simple, and irresistible.
Ingredients
- 12 oz (340 g) spaghetti
- 3 medium zucchini, thinly sliced
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- ½ teaspoon salt (plus more for pasta water)
- ¼ teaspoon black pepper
- ½ cup freshly grated Provolone del Monaco (or Pecorino Romano if unavailable)
- ¼ cup grated Parmesan
- Fresh basil leaves, for garnish
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente, reserving 1 cup pasta water before draining.
- Prepare zucchini: While pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini slices and cook, stirring occasionally, until golden and tender (7–10 minutes). Add garlic in the last 1–2 minutes.
- Combine pasta and zucchini: Add drained spaghetti to the skillet. Toss with zucchini, adding a splash of reserved pasta water to create a silky sauce.
- Add cheese: Remove skillet from heat and stir in Provolone and Parmesan until melted and creamy. Adjust consistency with more pasta water if needed. Season with salt and pepper to taste.
- Serve: Plate and garnish with fresh basil and a drizzle of olive oil. Serve immediately.