Spaghetti alla Nerano
A light and summery pasta featuring golden zucchini, zucchini blossoms, fresh basil, lemon zest, and Parmigiano.
Servings: 4 people
Ingredients
- 1 package zucchini blossoms about 10–15, cleaned
- 2 small zucchini or 1 large zucchini, sliced into ¼-inch rounds
- 2 cloves garlic thinly sliced
- ⅓ –½ cup extra virgin olive oil
- 10 –15 fresh basil leaves
- Zest of 1 lemon
- ½ cup freshly grated Parmigiano
- ½ pound spaghetti or bucatini
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Clean the zucchini blossoms and remove the pistils. Slice the zucchini and garlic.
- Fry the zucchini until golden and transfer to a paper towel-lined plate. Season lightly with salt.
- Cook the garlic and zucchini blossoms until softened and fragrant.
- Cook the pasta until 2 minutes shy of al dente.
- Transfer the pasta directly to the skillet with a splash of pasta water.
- Add the zucchini, basil, lemon zest, and Parmigiano.
- Toss until glossy, adding additional pasta water as needed.
- Adjust seasoning and serve immediately with extra Parmigiano and basil.
