Spaghetti alla Nerano (Zucchini Pasta)

• 12 ounces zucchini, julienned
• 1 pound Yukon gold potatoes, thinly sliced
• 1/2 cup grated Parmigiano-Reggiano, plus extra for serving
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil

Steps

1. 1 Bring a large pot of salted water to a boil.
2. 2 Blanche the zucchini in boiling water for 2 minutes, then transfer to an ice bath to retain color.
3. 3 In the same pot, cook the potatoes until tender, about 10 minutes.
4. 4 Drain potatoes and set aside.
5. 5 In a large skillet, heat olive oil and butter over medium heat.
6. 6 Add the blanched zucchini and sauté until just tender.
7. 7 Stir in the potatoes and cream, cooking until the sauce thickens.
8. 8 Remove from heat and fold in Parmigiano-Reggiano until melted and creamy.
9. 9 Season with salt and pepper to taste.
10. 10 Serve immediately with extra cheese on top.

Equipment

• Mandoline slicer
• Large pot
• Large skillet

Variations

• Add sautéed shrimp for a seafood twist.

Substitutions

• Substitute heavy cream with half-and-half for a lighter version.

Pairings

• Grilled vegetables
• Garlic bread

Nutrition

Tips

• For the best texture, use a mandoline to julienne the zucchini and slice the potatoes uniformly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or cream.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a bit of cream for moisture.

Serving Suggestions

• Pair with a crisp green salad and a glass of chilled Pinot Grigio.

FAQ