Spaghetti alla Nerano
Serves 1
Directions
- 1Fry your zucchini in some oil that's been flavored with garlic.
- 2Fry your zucchini in some oil that's been flavored with garlic.
- 3Fry your zucchini in some oil that's been flavored with garlic.
- 4Add it back to your pan.
- 5Add it back to your pan.
- 6Add it back to your pan.
- 7Add in your pasta water, pasta, butter, basil and stir.
- 8Add in your pasta water, pasta, butter, basil and stir.
- 9Add in your pasta water, pasta, butter, basil and stir.
- 10Add in more butter, parmesan cheese, more pasta water and continue stirring until you get that desired silky sauce.
- 11Add in more butter, parmesan cheese, more pasta water and continue stirring until you get that desired silky sauce.
- 12Add in more butter, parmesan cheese, more pasta water and continue stirring until you get that desired silky sauce.
- 13Eat it directly out of the pan or serve it up with some extra parmesan cheese.
- 14Eat it directly out of the pan or serve it up with some extra parmesan cheese.
- 15Eat it directly out of the pan or serve it up with some extra parmesan cheese.
- 16Serve mine with lemon and red pepper.
- 17Serve mine with lemon and red pepper.
- 18Serve mine with lemon and red pepper.
Ingredients
- olive oil
- olive oil
- olive oil
- 2 garlic cloves
- 2 garlic cloves
- 2 garlic cloves
- 2 zucchini
- 2 zucchini
- 2 zucchini
- flakey salt
- flakey salt
- flakey salt
- 0.5 lb spaghetti
- 0.5 lb spaghetti
- 0.5 lb spaghetti
- pasta water
- pasta water
- pasta water
- 1 T butter
- 1 T butter
- 1 T butter
- 0.75 cup Parmesan cheese
- 0.75 cup Parmesan cheese
- 0.75 cup Parmesan cheese
- 4 basil leaves
- 4 basil leaves
- 4 basil leaves
- black pepper
- black pepper
- black pepper
- lemon juice
- lemon juice
- lemon juice
- red pepper
- red pepper
- red pepper
Equipment
large sauté panpot
Tips
- Adding lemon and red pepper really takes it up a notch.