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:
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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.
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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.
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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.
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Season pasta water with 2 tablespoons salt and drop in spaghetti- cook until al dente.
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Next, add in the pine nuts and parmesan cheese to the saucepan and stir in on low heat.
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Once noodles are al dente, add into saucepan with 3/4 cup pasta water and a little pat of butter.
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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
