Creamy Zucchini pasta

 I found this mouthwatering recipe in an old copy of Cook's Illustrated. I couldn't  resist trying it. Anne Petito, the author behind this recipe, provides a detailed explanation of Spaghetti alla Nerano. It’s a fascinating read! In her recipe, she uses small zucchinis and doesn’t peel them. If you’re lucky enough to have a zucchini plant that produces, feel free to skip the peeling step. But, for the third year in a row, my zucchini plants have decided to take a break. Shame on them! I had to buy my zucchinis, and they were larger. The peel was tough, so I decided to peel them and remove most of the seeds. 

I’ve made this recipe twice, and it’s a hit! If you love creamy pasta, this dish is perfect for you. It’s rich yet light. Its creamy texture makes it a delicious meal, loved by people of all ages, including my husband, who doesn’t like zucchini. I plan to try it with small, unpeeled zucchinis. The author did extensive testing when developing this recipe. Other than peeling the zucchini, I followed the instructions exactly. 

Print the recipe

This dish makes about 4 servings, depending on your appetite.
If you don’t peel the zucchinis, they should be less than 8 ounces. I bought my spaghetti at Eataly, and it was delicious. 

Ingredients:
12 ounces  spaghetti 
2 pounds zucchini, sliced 1/8 inch thick
1 tsp salt, more for the pasta water 
2 TPS extra-virgin olive oil
2 TBS butter
2 TBS chopped basil
1 tsp pepper
2 1/2 ounces mild provolone cheese, shredded ( ⅔ cups) 
1/3 cup grated Parmesan cheese
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Directions:
If using large zucchinis, peel, remove most seeds, and cut into 1/8-inch slices. A mandolin helps. Mix 1/4 cup water and salt in a bowl, cover, and microwave 10 minutes, stirring after 5 minutes of microwaving. Drain zucchini in a colander and let cool for 5 minutes.
Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini and spread into an even layer—sauté for 10-12 minutes, stirring every 4 minutes and flattening the zucchinis with a spatula. Pieces may fall apart; this can be done ahead.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the pasta, cook, stirring often, until al dente. Reserve 2 cups of cooking water, then drain the pasta and return it to the pot. Add 1 cup of the reserved water, zucchini, butter, basil, and pepper, cooking over low heat. Stir and toss pasta constantly, until the ingredients are evenly mixed and the butter melted, about 1 minute. Off heat, add provolone and Parmesan cheese, stirring vigorously until they soften and turn into a creamy sauce. Season with additional pepper and salt as needed. Serve immediately.

Guten Appetit!
Recipe by Annie Petito in Cook’s Illustrated 
Posted by Sunnycovechef 
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Here is a recipe for  Zucchini  Cakes with feta cheese . Click here for the recipe

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I’ve been making these stuffed tomatoes for over a decade now. They’re a great side dish for grilled lamb, and they’re also delicious for a vegetarian guest.
​Here is the recipe.