Spaghetti alla Nerano typically requires the zucchini to be fried. This quick and easy version uses zucchini sautéed with garlic in a savory vegetable broth.
Ingredients 7 Servings
Ingredients for Spaghetti alla Nerano:
- 1 box Barilla® Protein+® Spaghetti pasta
- 3 tablespoons extra virgin olive oil
- ½ yellow onion, chopped
- 1 clove garlic, minced
- 3 zucchini, diced
- 1 cup vegetable broth
- ¼ cup Provolone cheese, shredded
- 1 tablespoon butter
- ¼ cup Parmigiano-Reggiano cheese, grated, divided
- Sea salt and black pepper to taste
In a skillet over med/high heat add olive oil and onion. Sauté for 1-2 min or until translucent.
Add zucchini and garlic cooking an additional 2 minutes.
Add vegetable broth and bring to a simmer.
Remove ½ of the zucchini mixture and place in blender until smooth.
Return blended sauce to the skillet and add butter.
Meanwhile, cook pasta according to package directions. Drain pasta well and add to the sauce.
Add provolone, ½ of the Parmigiano and mix well. Garnish with remaining Parmigiano cheese.