Pasta with Zucchine alla Nerano

Pasta with Zucchine alla Nerano
@ Italy Magazine


  • spaghetti 400 gr
  • zucchini (courgettes) 1 kg
  • grated Provolone di Sorrento 100 g
  • grated Parmesan cheese 100 g
  • butter 50 g
  • garlic cloves 1
  • Handfuls of basil leaves
  • extra virgin olive oil 3 tbsp

Clean and chope the zucchini, then sauté in a large pan with 2 tbs of olive oil and garlic over a medium heat, until cooked all the way through and nicely browned. Meanwhile cook the pasta in boiling water, drain the spaghetti, but put aside a couple of ladles of the cooking water. Add the spaghetti to the pan with the zucchini and return to the heat, add both kinds of cheese, basil, butter and mixing well and using some of the pasta cooking water to get it creamier.


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