My Lemony Twist on Spaghetti Alla Nerano
Trust me, this fried zucchini pasta is one of the best things you’ll make during zucchini season! ♡
I started making spaghetti alla Nerano years ago, back when Stanley Tucci was raving about it and suddenly everyone (myself included) needed to know how a pasta made with little more than zucchini and cheese could possibly be that good. Spoiler: the hype was justified! It has been on repeat in our house every summer since, although over time my version has wandered in its own direction with Parmesan, fresh basil, red pepper flakes, and plenty of lemon zest and juice.
I know the frying step might tempt you to reach for a sauté pan instead, but don’t do it! Frying is what makes zucchini turn deeply golden, sweet and almost jammy, so that it literally melts into the silkiest sauce once it hits the starchy pasta water and Parm. It only takes about 20 minutes of standing at the stove with a slotted spoon, and it’s the difference between a good zucchini pasta and one you’ll be thinking about for days. I truly think you’re going to love it.
Let’s make some pasta!