Caramelized Zucchini Pasta: Also known as Spaghetti Alla Nerano, crispy caramelized zucchini, al dente spaghetti, and basil are tossed in a luscious parmesan and provolone sauce for an Italian meal you won't soon forget.
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Whether you have armloads of freshly harvested zucchini to use up or simply have a craving for a comforting and satisfying dinner, tucking into a bowl of this zucchini and pasta recipe is never a bad idea. Seemly humble on its own, zucchini in pasta is certainly not to be underestimated.
With a crispy exterior and naturally sweet finish, zucchini shines in this recipe. The green vegetable is a natural complement to nutty and al dente pasta - making them a natural and enduring pair. One bite and you'll never look back.
What is Caramelized Zucchini Pasta (Spaghetti Alla Nerano)?
Spaghetti Alla Nerano, or caramelized zucchini pasta, is a pasta dish consisting of spaghetti, lightly fried or caramelized zucchini, garlic, basil, and cheese. It is creamy, light fresh, and boasts light garlic notes and vegetal sweetness.
You may be wondering, "What does Nerano mean in Italian?" Nerano is a place on the Amalfi coast, after which the zucchini with spaghetti dish is named.
Spaghetti Alla Nerano recently entered the mainstream after appearing on Stanley Tucci's show, Searching for Italy. In this episode in which he visited the Amalfi Coast, Stanley Tucci made the zucchini pasta at a waterfront restaurant. Since then, Spaghetti Alla Nerano has been growing in popularity.
Why You'll Love Caramelized Zucchini Pasta
- Fresh & Light: But certainly not light on flavor. Enjoy the satisfaction of a delicious bowl of pasta without feeling tired, heavy, or uncomfortably full.
- Uses Up Summer Produce: This zucchini pasta dish calls for 4 small zucchini, making it a great way to highlight the summer vegetable and make use of an ample summer harvest!
- Easily Doubles to Serve a Crowd: Though this recipe serves 4-5 people, it can easily double or multiply to serve a crowd. Just multiply the ingredients by the desired amount and follow the recipe directions as listed.
- Perfect for Summer Nights, Dinner Parties, and More: With an impressive presentation, treat your guests or family to a delicious pasta meal everyone will love.
Ingredients
- Zucchini: Small, dark green zucchini with firm flesh are the best for this recipe! If you can only find larger zucchini, just cut them in half before slicing them into ⅛-inch pieces.
- Oil: In particular, olive oil and avocado oil. Essential ingredients for caramelizing the zucchini and adding richness to the recipe.
- Garlic: Fresh is definitely best here! Slice the garlic thin for the best flavor.
- Basil: Roughly torn or chopped.
- Spaghetti: Cooked according to the package directions.
- Provolone Cheese: Grated for the smoothest sauce. To grate your own cheese, purchase 4 ounces of cheese from the deli section of your supermarket and grate it with a cheese grater.
- Parmesan Cheese: Grated cheese is best, but shredded will also work in a pinch.
How to Make Caramelized Zucchini Pasta (Spaghetti Alla Nerano)
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: In a large and deep skillet, combine the oils and sliced garlic. Heat over medium, until you see sight ripples in the oil. Drop in one zucchini slice. If it gently sizzles, it is ready.
Step 2: Working in batches, fry the zucchini until they just begin to caramelize and turn a light golden color.
Step 3: Remove the caramelized zucchini from the pot, and onto a paper towel. Sprinkle with chopped basil.
Step 4: Cook the pasta per package directions in heavily salted water, reserving about a cup of the pasta water.
Step 5: Drain the oil from the skillet, leaving one or two tablespoons of oil in the bottom of the pan. Add back in the zucchini and basil and cook until warm.
Step 6: Remove the skillet from the heat. Stir in pasta, then slowly incorporate the cheeses and pasta water as needed to create a luxurious sauce.
Step 7: Garnish the pasta with zucchini with additional parmesan cheese and basil leaves. Serve hot!
Recipe Pro-Tips
- How to Know the Zucchini Is Caramelized. The zucchini will be caramelized when it is crisp and is a light golden color. Turn the pasta frequently throughout cooking for the zucchini to evenly caramelize. Turn down the temperature on the pan if the zucchini starts to brown or burn instead of caramelize.
- Drain the Zucchini After Caramelizing. By placing the freshly caramelized zucchini on paper towels, the zucchini will drain the excess oils, keeping the zucchini crisp and preventing the pasta from getting overly oily.
- Don't Burn the Olive Oil. Olive oil has a smoke point of about 410 degrees Fahrenheit, so you will want to keep the temperature under this point. Otherwise, the olive oil will burn, ruining the flavor of the dish and potentially burning the zucchini too. For the best results, use a candy thermometer when heating the oil and caramelizing the zucchini.
- Heavily Salt the Pasta Water. Adding enough salt to the pasta water adds flavor to the pasta while adding just a negligible amount of sodium to the pasta. For the best flavor, add 1 tablespoon of salt for every 2 quarts of pasta water.
- Make Sure to Stir the Pasta While Adding the Cheese. This will ensure that the sauce evenly covers the pasta, making the most luscious zucchini sauce for the pasta.
Recipe Variations
- Aged Provolone: To add extra depth and complexity to the pasta zucchini recipe, substitute aged provolone for traditional provolone. Simply delectable!
- Yellow Squash: Add a bit of color to your dish and make zucchini and squash pasta by substituting thinly sliced yellow squash for part or all of the zucchini.
- Tomatoes: To make zucchini and tomato pasta, just stir 1 cup of canned diced tomatoes in with the caramelized zucchini when reheating it in the pan prior to stirring in the pasta and cheeses.
Serving Suggestions
Serve large bowls of hot caramelized zucchini pasta with additional grated parmesan cheese to pass. Though this comforting zucchini with pasta dish can be made any time of year, I find it is particularly perfect as a light summer dinner. I recommend serving it on its own or with a glass of chilled white wine and warm crusty bread to pass.
For those extra-hungry evenings, you can also top this zucchini garden pasta with baked or broiled salmon, grilled shrimp, or sliced herbed grilled chicken. Satisfying and so tasty!
Dietary Adaptations
This pasta with zucchini recipe is naturally vegetarian. To make it gluten-free, simply substitute gluten-free spaghetti (Colavita or Rummo are two of my favorite brands) for the traditional version and follow the rest of the recipe as directed.
Storage Directions
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 3-4 days. They do not freeze well.
- Reheating: Reheat the zucchini and pasta in the microwave on medium heat for short bursts of time, gently stirring the pasta between the bursts, until it is heated through.
Tools Needed to Make This Recipe
- Cutting Board
- Chef Knife
- Deep Skillet
- Pasta Strainer
- Heat-Safe Spatula
- Dinner Plate or Small Baking Sheet
- Ladle (Optional)
- Cheese Grater (Optional)
More Pasta Recipes
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Recipe
Caramelized Zucchini Pasta (Spaghetti Alla Nerano)
Ingredients
- ⅔ cup extra virgin olive oil
- ⅓ cup avocado oil
- 3 cloves garlic sliced
- 4 small zucchini sliced ⅛-inch thick
- 1 cup basil leaves chopped
- 8 oz spaghetti
- 4 oz provolone cheese finely grated
- 3 oz parmesan cheese finely grated
Instructions
- In a large and deep skillet, combine the oils and sliced garlic. Heat over medium, until you see sight ripples in the oil. Drop in one zucchini slice. If it gently sizzles, it is ready. Do not overheat, as olive oil is prone to burning.
- Working in batches, fry the zucchini until they just begin to caramelize and turn a light golden color.
- Remove the zucchini from the pot, and onto a paper towel. Sprinkle with chopped basil.
- Cook the pasta per package directions in heavily salted water, reserving about a cup of the pasta water.
- Drain the oil from the skillet, leaving one or two tablespoons of oil in the bottom of the pan. Add back in the zucchini and basil and cook until warm.
- Remove the skillet from the heat. Stir in pasta, then slowly incorporate the cheeses and pasta water as needed to create a luxurious sauce. Make sure to stir while adding the cheese.
- Garnish with additional parmesan cheese and basil leaves. Serve hot!
Notes
- Storage: Leftovers keep covered in an airtight container in the refrigerator for 3-4 days. They do not freeze well.
- Substitutions: thinly sliced yellow squash can substitute for the zucchini.
- Variations:
- For zucchini and tomato pasta, just stir 1 cup of canned diced tomatoes in with the caramelized zucchini when reheating it in the pan prior to stirring in the pasta and cheeses.
- Used aged provolone cheese for added complexity and depth.
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