To create a culinary vision of creamy, zucchini-infused spaghetti that dances on your palate, look no further than Spaghetti Alla Nerano: Stanley Tucci’s Favourite Zucchini Pasta. This dish comes together in about 30 minutes and surprises with its rich, comforting taste that highlights the freshness of zucchini.
This recipe is perfect for busy weeknights or casual gatherings with friends. You can easily make the courgettes in advance, but it’s best enjoyed fresh for that silky texture.
Why You’ll Love This Recipe
- The zucchini adds a tender, sweet flavor that beautifully complements the pasta.
- Parmesan and butter create a rich, creamy sauce that coats every strand effortlessly.
- Quick preparation means you can have dinner ready in under 30 minutes.
- It’s a fantastic way to use up seasonal zucchini in a delicious manner.
What You’ll Need
Here’s what you’ll need for this delightful dish:
For the Pasta
- 250 g spaghetti or bucatini
For the Zucchini Mixture
- 1 garlic clove
- 1 generous glug of olive oil
- 2 courgettes, sliced into very thin rounds
- Salt and pepper
For the Sauce
- 80 g Parmesan, grated
- 1 knob unsalted butter, cold
Use fresh zucchini for the best flavor.
Substitutions & Swaps
- Sub bucatini with any long pasta.
- Use nutritional yeast instead of Parmesan for vegan.
- Replace courgettes with summer squash.
- Olive oil can be swapped for avocado oil.
How to Make It
Here’s how to prepare this delicious dish:
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Boil the water
Put a large pot of water on to boil for the spaghetti. This ensures your pasta cooks perfectly while you prepare the zucchini. -
Infuse the oil
In a pan over medium-high heat, add the garlic clove and olive oil so the mixture sizzles and the oil gets infused by the garlic. When just golden, remove the garlic and add the courgette rounds. Toss every now and then, letting them fry away until tender but not brown.
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Cook the spaghetti
While the courgettes are cooking, add salt to the boiling water, then place spaghetti in the pot. Cook until al dente, which should be about one minute before the suggested cooking time on the packet. -
Drain and season
Drain the courgette on paper towels and season with a pinch of salt and some freshly ground pepper. Keep warm. -
Blend the zucchini purée
Blend together about a third of the courgette and about 60 ml (1/3 cup) of pasta water. A glass jar or measuring jug with a handheld blender works well for this. Set aside. -
Combine and toss
When the spaghetti is al dente, drain it, saving about 1/2 cup of the pasta cooking water. Return the spaghetti to the pan and toss it with the purée, the grated cheese, the fried courgette, and the cold knob of butter. Quickly toss using tongs or a spatula to coat the spaghetti until silky. Adjust the consistency with pasta water as needed. -
Serve immediately
Scoop into bowls, top with a little more parmesan, and serve immediately.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture may change.
Reheat: Warm gently on the stovetop with a splash of water, about 5 minutes.
Tips for Best Results
- Use a high-quality olive oil for better flavor.
- Slice the courgettes as thinly as possible for quick cooking.
- Don’t skip on the blending step; it creates a silky sauce.
- Serve immediately to enjoy the best texture.
Serving Suggestions
- Pair with a crisp garden salad for a light meal.
- Serve alongside grilled chicken or fish for added protein.
- Enjoy with a glass of white wine for an authentic Italian experience.
