Spaghetti Alla Nerano
Ingredients for 2 people:
2 large zucchinis sliced thinly - I use a mandolin
olive oil- enough to fry zucchini in a shallow saucepan about 3/4 cup
3/4 cup grated Parmesan cheese
2 tablespoons chopped garlic
1/4 cup pine nuts
zest and juice of 1 lemon
2 tablespoons butter
Salt and Pepper to taste
1 teaspoon my Signature Spice
A little more than 1/2 a box of pasta- I’m using whole wheat because I love the earthiness it gives that sauce!
1.4 cup chopped fresh basil
Instructions:
In a large saucepan, add enough olive oil to fry your sliced zucchini. Fry on medium heat until browned and even a little charred on the edges.
Remove the fried zucchinis with a slotted spoon and set aside on a plate lined with a paper towel and allow to rest for 15-20 minutes.
Remove and save all but 3 tablespoons of olive oil from the sauce pan and add in the chopped garlic and the zucchini and season with 1/2 teaspoon of salt, 1/2 teaspoon of pepper and 1 teaspoon of my Signature Spice.
Season pasta water with 2 tablespoons salt and drop in spaghetti- cook until al dente.
Next, add in the pine nuts and parmesan cheese to the saucepan and stir in on low heat.
Once noodles are al dente, add into saucepan with 3/4 cup pasta water and a little pat of butter.
Stir vigorously until silky and end with adding a little fresh basil, lemon juice and lemon zest.
Serve hot and top with a little Maldon salt!
Enjoy with love + salt
