Do Share Recipe

When I first made Spaghetti alla Nerano (Spaghetti with Zucchini) Recipe, I was honestly surprised by how something so simple could taste so luxurious. I remember standing in my kitchen, watching thin slices of zucchini turn soft and golden in olive oil, and thinking this already smelled amazing. Once everything came together, the pasta turned creamy without any cream at all, and that really impressed me.

If you enjoy rich, flavorful chicken dishes, you might also love this Crock Pot Cajun Chicken Pasta Recipe, which is hearty and comforting in a different way. The flavors were fresh, delicate, and perfectly balanced. This is one of those recipes I keep coming back to whenever I want comfort food that still feels light and elegant.

Ingredients

Each ingredient plays an important role, so using fresh, good-quality items really makes a difference.

1 clove garlic — lightly flavors the oil; remove it early so it doesn’t overpower the dish
1/2 cup extra-virgin olive oil — forms the base of the sauce; good olive oil equals better flavor
5 small zucchini, very thinly sliced — fresh zucchini work best; frozen ones release too much water
Salt, to taste — season in layers for balanced flavor
Freshly ground black pepper, to taste — adds gentle warmth
11 oz (320 g) spaghetti — classic choice that holds the sauce beautifully
3 oz grated Provolone del Monaco or Parmesan — grate fresh so it melts smoothly
1 small knob cold unsalted butter — helps create a silky, emulsified sauce
Fresh basil leaves — tear by hand for maximum aroma

Note: serves several — These quantities comfortably serve about 4 people.

Variations

This recipe is flexible and easy to adapt without losing its soul.

Use Parmesan only if Provolone isn’t available
Make it dairy-free by skipping butter and using plant-based cheese
Add red chili flakes for a gentle spicy kick
Finish with lemon zest for extra freshness
Add sautéed shrimp or grilled chicken for a protein boost, or try a twist like Philly Cheesesteak Quesadilla Recipe for a fun, cheesy alternative

Cooking Time

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Equipment You Need

Large pot — for boiling spaghetti evenly
Wide skillet — to fry zucchini and build flavor
Sharp knife or mandoline — for slicing zucchini thinly
Cheese grater — freshly grated cheese melts better
Tongs — for tossing pasta smoothly

How to Make Spaghetti alla Nerano Recipe

This recipe comes together quickly, so having everything ready makes it stress-free and enjoyable.

Prepare the Zucchini

Heat the olive oil in a wide skillet and add the garlic clove until fragrant. Remove the garlic, then gently fry the zucchini slices until soft and lightly golden. They should be tender, not crispy.

Cook the Pasta

Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Before draining, reserve some pasta water to help adjust the sauce later if needed.

Create the Creamy Base

Transfer about one-third of the cooked zucchini into a bowl and mash or blend it with a little pasta water. This forms the creamy foundation of the sauce without using cream.

Combine Pasta and Sauce

Add the hot spaghetti to the zucchini purée along with the remaining zucchini, grated cheese, and cold butter. Toss well until the pasta is glossy and evenly coated.

Finish and Serve

Season with salt and black pepper, then add torn basil leaves. Serve immediately while the pasta is warm and creamy.

Additional Tips for Making this Recipe Better

After making this recipe several times, these small details really improved my results:

I always slice zucchini very thin so they cook evenly
I let the pasta finish cooking in the sauce for better flavor
I add cheese gradually so it melts smoothly
I serve it right away because the texture is best when fresh

How to Serve Spaghetti alla Nerano Recipe

Serve this pasta in wide bowls to show off its creamy texture. Garnish with extra basil and a light drizzle of olive oil. A sprinkle of freshly grated cheese on top adds a beautiful finishing touch. Pair it with a simple green salad or crusty bread for a complete meal.

Nutritional Information

This dish is satisfying while still feeling light and balanced.

Calories: Approximately 450 per serving
Protein: Around 15–18 g
Carbohydrates: About 60–70 g
Fat: Roughly 18–25 g

Make Ahead and Storage

Storing

Let leftovers cool completely, then store them in an airtight container in the refrigerator. The pasta stays fresh for up to 2 days.

Reheating

Reheat gently on the stovetop over low heat. Add a splash of water or olive oil to loosen the sauce and restore creaminess.

Freezing

Freezing is not recommended, as zucchini lose their texture and become watery once thawed.

Why You’ll Love This Recipe

This dish has a lot going for it, which is why it’s such a favorite.

Simple but elegant: Few ingredients, big flavor
Quick to make: Perfect for busy weeknights
Naturally vegetarian: Great for meat-free meals
Creamy without cream: Light yet indulgent
Easy to customize: Works with many variations

Ben Carraoli