Zucchini Pasta
With golden brown zucchini as the star ingredient, this quick and easy Zucchini Pasta is a comforting 5 ingredient pasta dish, that’s creamy and light without using any heavy cream. It’s an authentic Italian dish from the Amalfi coast, inspired by pasta alla nerano, that’s the perfect summer pasta.
We can never have enough pasta in our home, and we especially love the classics, like this simple Zucchini Pasta. An authentic Italian dish from the Amalfi Coast and full of tender zucchini, al dente pasta, and salty cheese. The traditional recipe fries the zucchini, but my version roasts it for ease in the kitchen. I first had this recipe while on vacation in Italy and have always thought that it’s truly one of a kind with it’s unbelievably creamy texture (yet, no cream in the recipe!) and luxurious flavor.
Easy to make in 30 minutes and beyond satisfying with the golden brown roasted zucchini, al dente pasta, and sharp freshly grated cheese, pasta with zucchini is ideal for quick summer cooking. All you need is a pasta pot and a skillet, making clean up minimal too. Plus, it’s a wonderfully delicious way to use up summer’s bounty of fresh zucchini.
If you like this traditional dish, try our other favorite classic pasta recipes. This easy Carbonara Rigatoni is a rich, delicious staple, and this Sunday Sauce is always a fan favorite.
Table of Contents
Why You’ll Love This Recipe
- Creamy Without The Cream: Thanks to the emulsification of the oil from the roasted zucchini with the salty cheese and starchy pasta water, this dish is creamy and decadent, but without using any cream.
- 5 Simple, Fresh Ingredients: This pasta recipe calls for just a handful of good, high-quality ingredients that are flavorful and uncomplicated.You can feel good about what you’re eating.
- Restaurant-Quality At Home: Full of texture, flavor, and a glossy sauce, this pasta is restaurant quality, in the comfort of your own kitchen.
What Is Zucchini Pasta?
Well-known for it’s simple ingredients and creamy texture, but without the cream, Pasta alla Nerano is a classic pasta dish that originated in Nerano, Italy. From the Amalfi Coast, it’s traditionally made with thinly sliced, olive-oil fried zucchini that’s tossed with spaghetti and Provolone del Monaco cheese, to create an extra silky, emulsified sauce.
In my version of the recipe, the zucchini are roasted instead of fried, which allows the zucchini to develop the same caramelized flavor while making it easier and mess-free for home-cooking.
Ingredients
- Spaghetti: Long, thin and perfectly chewy, cook this to al dente for a firm but tender bite.
- Zucchini: The star ingredient here, fresh and flavorful, and roasted to golden brown perfection.
- Olive Oil: Use a high-quality, fruity, extra virgin olive oil.
- Garlic: Freshly minced, for sharp, aromatic flavor.
- Parmesan Cheese: Nutty and savory, freshly grate your own for the best texture.
- Basil & Mint: Fresh and bright, these herbs make all the difference and add nice flavor.
- Pasta Water: Be sure to reserve a cup of this starchy, liquid gold to help emulsify the pasta and create a creamy sauce.
- Salt & Pepper: Season generously.
How To Make Pasta alla Nerano
1. Preheat the oven to 425 degrees. Arrange the zucchini slices on a baking sheet in a single layer. Drizzle with 3 Tablespoons olive oil, season lightly with salt, and toss to coat. Roast for 15-18 minutes until golden and lightly browned around the edges.
2. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions. Reserve about 1 to 2 cups of the pasta water before draining.
3. While the pasta cooks, heat the remaining olive oil in a large sauté pan over medium heat. Add the smashed garlic cloves and cook for about 1-2 minutes to gently infuse the oil. Remove and discard the garlic.
4. Add the drained spaghetti to the pan with the garlic-infused oil. Add the roasted zucchini and about ¼ cup of the reserved pasta water. Toss for 1 to 2 minutes until the zucchini is evenly distributed and the pasta is lightly coated. Add additional pasta water as needed to begin creating a light, glossy sauce.
5. Remove the pan from the heat and add the grated cheese, basil, and mint. Toss continuously, adding small splashes of pasta water as needed until the pasta becomes glossy and lightly coated.
6. Season with salt and freshly ground black pepper to taste. Serve immediately with additional grated cheese if desired.
Expert Tips
- Let Zucchini Rest: Once roasted, let the cooked zucchini sit for a few minutes to allow the flavor to deepen and meld.
- Use Starchy Pasta Water: It’s called “liquid gold” for a reason. Reserve this and use it gradually to create the creamy sauce and consistency — it’s key for emulsification.
- Stir Cheese Off Heat: Add the freshly grated cheese off the heat for even distribution and to prevent clumping.
- Use High-Quality Cheese: Choose a good, high quality parmesan for the best texture, flavor and results, overall. It’s worth it, believe us.
- Don’t Rush the Emulsification Process. With the oil from the roasted zucchini, the grated cheese and the starchy pasta water, a beautiful, creamy emulsion is guaranteed, but you can’t rush the process. Take your time to fully and vigorously stir and mix together the ingredients until a glossy sauce comes together.
Storage
Store any leftover pasta in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over medium heat with a splash of water or broth to loosen and refresh the sauce. Stir occasionally and serve once hot.
We don’t actually recommend freezing this dish, as the texture of the pasta and zucchini can change and turn mushy once thawed. Enjoy this fresh!
FAQs
The traditional cheese in this dish is Provolone del Monaco — it’s sharp, savory, and slightly spicy in flavor. More readily available, we recommend nutty, sharp, freshly grated parmesan cheese for a similar, delicious flavor.
The creamy texture comes from the emulsion of the starchy pasta water, cheese, and zucchini, so if it’s not creamy, it’s probably because you didn’t used enough pasta water, the cheese wasn’t melted properly or gradually enough, or the pasta wasn’t stirred vigorously enough,
More Summer Pasta Recipes
Zucchini Pasta (5 ingredients)
Equipment
- Large Pot
- large sauté' pan
- 2 Baking sheets
Ingredients
- 16 ounces spaghetti
- 2 pounds zucchini sliced into thin rounds
- 6 Tablespoons olive oil divided
- 2-3 garlic cloves smashed
- 1 cup freshly grated Parmesan cheese or caciocavallo if available
- 1 Tablespoon chopped fresh basil
- 2 Tablespoon chopped fresh mint
- kosher salt
- freshly ground black pepper
- reserved pasta water
Instructions
- Preheat the oven to 425 degrees. Arrange the zucchini slices on a baking sheet in a single layer. Drizzle with 2 Tablespoons olive oil, season lightly with salt, and toss to coat. Roast for 20–25 minutes until the zucchini are golden and lightly browned around the edges.
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions. Reserve about 1 to 2 cups of the pasta water before draining.
- While the pasta cooks, heat the remaining olive oil in a large sauté pan over medium heat. Add the smashed garlic cloves and cook for about 1 minute to gently infuse the oil. Remove and discard the garlic.
- Add the drained spaghetti to the pan with the garlic-infused oil. Add the roasted zucchini and about ¼ cup of the reserved pasta water. Toss for 1 to 2 minutes until the zucchini is evenly distributed and the pasta is lightly coated. Add additional pasta water as needed to begin creating a light, glossy sauce.
- Remove the pan from the heat and add the Parmesan cheese, basil, and mint. Toss continuously, adding small splashes of pasta water as needed until the pasta becomes glossy and lightly coated.
- Season with salt and freshly ground black pepper to taste. Serve immediately with additional grated cheese if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over medium heat with a splash of water or broth to loosen and refresh the sauce. Stir occasionally and serve once hot.
