This dish features spaghetti tossed with creamy zucchini and a sprinkle of cheese. It’s simple and makes a great meal with just a few tasty ingredients!
I love how quick this recipe is—it’s perfect for a weeknight dinner. Plus, you can’t go wrong with pasta and cheese, right? Who’s with me on that? 🍝
Key Ingredients & Substitutions
Spaghetti: Any long pasta works for this dish, but I love traditional spaghetti for its texture. You can try linguine or fettuccine if you prefer a wider noodle—just remember to adjust the cook time!
Zucchini: Fresh zucchini brings a light flavor and nice texture. If zucchini isn’t available, try yellow squash or even eggplant for a twist. Just make sure to slice them evenly for consistent cooking.
Cheese: Parmesan is a staple in this recipe, but a mix with Pecorino Romano adds a nice tang. If you’re looking for a non-dairy option, try nutritional yeast for a cheese-like flavor without the dairy.
Olive Oil: Quality olive oil enhances the flavor. If you’re out, avocado oil is a good substitute. Just avoid using something with a strong flavor, as it can overpower the dish.
How Do You Get the Zucchini Perfectly Fried?
Frying zucchini to a golden brown can be tricky. To get it right, here are my tips:
- Slice the zucchini evenly to ensure they cook at the same rate.
- Don’t overcrowd the pan. Fry in batches to let them get nice and crispy.
- Use medium heat; too hot and they’ll burn, too low and they’ll become soggy.
- Drain fried zucchini on paper towels to remove excess oil and keep them crispy.
With these tips, your zucchini will be deliciously golden and enhance the flavors in your Spaghetti alla Nerano! Enjoy your cooking adventure.
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients You’ll Need:
For the Pasta Dish:
- 12 oz (340 g) spaghetti
- 3 medium zucchini, thinly sliced into rounds
- 1 cup grated Parmesan cheese (or a mix of Parmesan and Pecorino Romano)
- 3 tbsp olive oil, plus extra for frying
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, torn for garnish
- Optional: pinch of red pepper flakes
How Much Time Will You Need?
This delightful recipe takes about 30 minutes from start to finish. You’ll spend about 10 minutes prepping and cooking the zucchini, while the pasta cooks in around 10-12 minutes. Then, just toss everything together in under 10 minutes, and you’re ready to enjoy!
Step-by-Step Instructions:
1. Cook Your Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until it’s al dente. Remember to reserve about 1 cup of pasta water before draining! This will come in handy for creating the sauce later. Drain the pasta and set it aside.
2. Fry the Zucchini:
While your pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the zucchini slices in batches (to not overcrowd the pan) and fry them until they’re golden brown and tender, which should take about 2-3 minutes per side. When done, transfer the fried zucchini to paper towels and sprinkle with a little salt to absorb excess oil.
3. Sauté the Garlic:
In the same skillet, reduce the heat to low. If needed, add a touch more olive oil. Toss in the minced garlic and sauté for about 30 seconds, stirring constantly until fragrant—just be careful not to let it burn!
4. Combine Pasta and Zucchini:
Add the drained spaghetti to the skillet with the garlic and oil. Toss everything together to combine. Gently fold in the fried zucchini slices, saving a few to use as a garnish when serving!
5. Add Cheese and Adjust Creaminess:
Now it’s time to add the cheese! Gradually sprinkle the grated Parmesan over the pasta while stirring gently to ensure it mixes well. If it seems a bit dry, add some of the reserved pasta water, a little at a time, until you have a lovely creamy sauce that coats the spaghetti nicely.
6. Season and Serve:
Season your pasta with salt, freshly ground black pepper, and if you like a little kick, sprinkle in a pinch of red pepper flakes. Give it one final toss to combine everything nicely.
7. Garnish and Enjoy:
Serve your beautiful Spaghetti alla Nerano immediately! Garnish with the reserved zucchini slices and a handful of torn fresh basil leaves for that delightful fresh flavor. Enjoy your meal just like Stanley Tucci would!
This simple yet elegant dish is sure to impress and satisfy your hunger. Dig in and enjoy each flavorful bite!
FAQ for Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Can I Substitute Zucchini with Other Vegetables?
Absolutely! While zucchini is traditional, you can use yellow squash or even sliced eggplant for a different flavor. Just make sure to slice them thinly for even cooking!
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, simply swap out the regular spaghetti for gluten-free pasta made from rice or quinoa. Follow the package instructions for cooking times, as they may vary slightly.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stovetop with a splash of water or olive oil to bring back the creaminess!
Can I Add Protein to This Dish?
Definitely! Grilled chicken, shrimp, or even sautéed mushrooms can make great additions. Just cook your protein separately and toss it in with the spaghetti before serving.
Feel free to mix and match these tips to suit your tastes and dietary needs! Enjoy your cooking adventure with Spaghetti alla Nerano!
