Spaghetti Alla Nerano

This spaghetti alla Nerano features fried zucchini and a cheesy garlic sauce. Taste and see why this is one of Italy's most beloved pasta dishes!

Course Main Course

Cuisine Italian

Keyword Spaghetti Alla Nerano, spaghetti with zucchini

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 562kcal

Author Natalya Drozhzhin

Bring a large pot of water to a boil. Add salt and cook the spaghetti to al dente according to package instructions. (Don't forget to set aside pasta water for the sauce!)
In the meantime, heat the olive oil on high in a large skillet. Fry the zucchini in batches until both sides are golden in color, about 3 minutes per side. Avoid overcrowding the skillet.
Place the fried zucchini on a paper towel-lined plate.
Drain any remaining olive oil from the skillet. In the same skillet, melt the butter with the minced garlic. Add 1 cup of pasta water and mix to combine.
Add the fried zucchini to the sauce and sprinkle with the garlic parsley salt. Cook just until the sauce thickens slightly and the zucchini cooks down.
Transfer the spaghetti to the skillet and add the remaining 1/2 cup of pasta water. Toss everything together to combine.
Turn off the heat and add the cheese and basil. Give the pasta another toss, adding more pasta water to thin the sauce if needed. Garnish with more cheese and basil if desired. Serve warm and enjoy!