The rich aroma of sizzling zucchini fills the kitchen as you prepare a dish that combines simplicity with elegance. Spaghetti Alla Nerano: Stanley Tucci’s Favourite Zucchini Pasta is a delightful pasta recipe that takes less than 30 minutes to prepare. This dish works beautifully because it captures the fresh flavors of summer, relying on just a few ingredients to create a creamy, luscious sauce without any cream.
This recipe is perfect for anyone looking for a quick yet impressive meal, suitable for weeknight dinners or special occasions. It’s also great for using up excess zucchini from your garden. If you have leftover pasta, it can be stored in the fridge for up to three days.
Why You’ll Love This Recipe
- The zucchini gives a beautifully tender texture that complements the pasta perfectly.
- It’s ready in just 30 minutes, making it a quick dinner option.
- The technique of blending zucchini creates a silky sauce that’s full of flavor.
- Each bite is enhanced with freshly grated Parmesan, ensuring a rich finish.
What You’ll Need
Here’s everything you need to make this delightful dish.
For the Pasta
- 250 g spaghetti or bucatini
For the Sauce
- 1 garlic clove
- 1 generous glug of olive oil
- 2 courgettes, sliced into very thin rounds
- Salt and pepper
For Serving
- 80 g Parmesan, grated
- 1 knob unsalted butter, cold
Use fresh zucchini for the best flavor.
Substitutions & Swaps
- Spaghetti can be swapped for whole-grain pasta.
- Parmesan can be replaced with Pecorino Romano.
- Olive oil can be substituted with avocado oil.
- Butter can be omitted for a dairy-free option.
How to Make It
Follow these simple steps to create a delicious zucchini pasta dish.
1. Boil water
Put a large pot of water on to boil for the spaghetti.
2. Sizzle garlic
In a pan over medium-high heat, add the garlic clove and olive oil, letting it sizzle until the garlic is golden. Remove the garlic and add the courgette rounds, tossing occasionally until tender but not browned.
3. Cook pasta
As the courgettes cook, add salt to the boiling water and place the spaghetti in the pot.
4. Prepare courgettes
Drain the courgette on paper towels, seasoning with a pinch of salt and some freshly ground pepper. Keep warm. Blend about a third of the courgette with 60 ml (1/3 cup) of pasta water until smooth and set aside.
5. Combine ingredients
When the spaghetti is al dente (about 1 minute before the package’s suggested time), drain while saving about 1/2 cup of the pasta cooking water. Return the spaghetti to the pan and toss it with the purée, grated cheese, fried courgette, and the cold knob of butter, mixing quickly with tongs.
6. Adjust consistency
Ensure the spaghetti is silky and well-coated with the purée. If it’s too dry, add pasta water a little at a time to achieve the desired consistency.
7. Serve immediately
Scoop the pasta into bowls, topping with additional Parmesan before serving right away.
How to Store It
Fridge: Store in an airtight container for up to three days.
Freezer: No, zucchini doesn’t freeze well in this dish.
Reheat: Use the microwave for 1-2 minutes or until warmed through.
Tips for Best Results
- Use the freshest zucchini for maximum flavor.
- Blend the zucchini mixture thoroughly for a smoother sauce.
- Avoid overcooking the spaghetti to maintain a firm texture.
- Adjust the seasoning just before serving for a balanced taste.
Serving Suggestions
- Pair with a crisp green salad for a refreshing contrast.
- Serve alongside garlic bread for a hearty meal.
- Complement with a chilled glass of white wine for an elegant touch.
Leave a Comment