Pasta alla nerano features long, thin pasta tossed with a velvety sauce made with pureed zucchini. It’s an elegant yet easy dish that’s luxurious but not heavy.
From Italy’s Amalfi Coast, pasta alla nerano features long, thin pasta tossed with a velvety sauce made with pureed zucchini. It’s an elegant yet easy dish that’s luxurious but not heavy.
Look for zucchini that are medium in size, or that weigh about 8 ounces each, as larger zucchini can be too seedy. Medium zucchinis yield matchsticks of a good length for the dish. And be sure to seek out a chunk of pecorino and grate it yourself. The flavour will be fresher and fuller than cheese that’s purchased already grated.
In a large pot, bring 3 quarts water to a boil. Add the spaghetti and 2 teaspoons salt, then cook, stirring occasionally, until al dente. Reserve about 1 1/2 cups of the cooking water, then drain; set aside.
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