Spaghetti with Zucchini, Nerano Style
4 servings
30 minutes
Spaghetti with zucchini Neapolitan style is a light yet surprisingly rich dish of Italian cuisine. Its origins trace back to the sunny region of Campania, where fresh vegetables and aromatic herbs form the basis of gastronomy. In this recipe, tender slices of zucchini, lightly sautéed to a golden color, are combined with thin spaghetti to create a perfect balance of textures. Basil adds a fresh, herbal note while Parmesan provides a creamy depth of flavor. The key to this dish is the proper mixing of ingredients and gradually adding pasta cooking water to achieve a velvety sauce consistency. These spaghetti are a great choice for a light dinner on a warm summer evening or a cozy lunch accompanied by a glass of white wine.
1
Prepare all the ingredients.
2
Slice the zucchini into thin half-rings. If the zucchini is small, about the size of a cucumber, slice them into thin rings.
- Courgette: 600 g
3
Chop the basil finely.
- Basil: 75 g
4
Heat vegetable oil in a large saucepan.
- Vegetable oil: 500 ml
5
Fry the zucchini in oil until golden brown and transfer to a paper towel to remove excess fat.
- Courgette: 600 g
- Vegetable oil: 500 ml
6
Sprinkle the zucchini with salt.
- Salt: to taste
7
Boil the spaghetti according to the instructions, then drain the water, leaving 2 cups.
- Spaghetti: 320 g
8
Place the spaghetti in a large skillet or pot, add olive oil, zucchini, and basil, and put it on the heat.
- Olive oil: 30 ml
- Courgette: 600 g
- Basil: 75 g
9
Gradually add the pasta cooking water while stirring constantly to achieve a creamy sauce texture. Not all the water may be needed.
10
Gradually mix in the grated Parmesan, also trying to achieve a creamy consistency; if needed, add more pasta cooking water.
- Parmesan (Parmigiano Reggiano): 200 g
11
Serve the spaghetti with zucchini immediately, optionally sprinkled with parmesan.
- Parmesan (Parmigiano Reggiano): 200 g