Zucchini Heaven: Spaghetti Alla Nerano Magic

Okay, real talk—ever had one of those days where you just wanna dive into a bowl of comfort, but like, you also wanna impress yourself? Like, “Wow, I can cook gourmet!”? Same! That’s where this Spaghetti Alla Nerano comes in. It’s creamy, dreamy, and honestly, just feels like a hug in a bowl.

Okay, Let’s Talk Ingredients

Alright, so picture this: you and I are in the grocery store. We’re dodging carts and chatting about life, and I’m like, “Dude, grab a bunch of zucchini!” Seriously, you need about 6 medium zucchinis (it’s a zucchini party!). Then, we’re gonna need some sunflower oil (or vegetable oil—whatever you prefer), like, ½ quart. Oh! And don’t forget the fresh basil—chop up a cup of that green goodness.

Also, be sure to scoop up a pound of spaghetti. And just a heads up, you’ll wanna have, like, 2 cups of grated parmesan cheese on deck because it’s the star of the show—also grab some kosher salt and extra virgin olive oil for drizzling, ’cause we fancy like that!

So Here’s Why I Make This Constantly

Okay, so let me tell you a little story. Last summer, I was all about cooking with whatever was in season, right? I had a bunch of zucchini from my neighbor’s garden—like, they were practically begging me to use them! So I whipped up this dish one night after a long day, and I was just blown away.

I mean, it’s so simple, but the flavor! I felt like a chef in a cozy Italian trattoria. My friends came over, and I served it up, and they were all like, “Wait, you made THIS?!” I could’ve charged them for it. 😂

Now it’s basically my go-to for impressing anyone who visits. Like, “Oh, you’re hungry? Let’s eat something magical.” And every time, they eat it all, and I’m like—yup, this is the good stuff!

(Another beautiful shot because we can’t get enough!)

Seriously, this dish deserves all the angles!

The One Trick That Changes Everything

Here’s the scoop: don’t skip on the pasta water! Like, seriously, when you’re draining your spaghetti, reserve a couple of cups of that starchy liquid. It’s liquid gold! It helps create that creamy sauce when you toss everything together. Just trust me on this.

Don’t Mess This Up (My Top Tips)

– Fry it right: Don’t overcrowd your pan when you’re frying the zucchini. Give ‘em space to get golden and delicious—nobody likes soggy zucchini!
– Salt it up: Seasoning is key. Taste as you go! You’ll want to adjust the salt to your liking, promise.
– Pasta timing: Don’t overcook your spaghetti—aim for al dente! It’ll keep the texture nice when you mix it in.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so if (big IF) you have leftovers, just keep them in an airtight container in the fridge for up to 3 days. But let’s be real, they’re probably gonna vanish quicker than that.

If You Liked This, You’ll Probably Like These Too

You might also dig my creamy mushroom fettuccine (oh my god, YES) or my spicy garlic shrimp pasta. And let’s not forget about my super cheesy mac and cheese—it’s a hug in a bowl too!

So, what do you think? Have you ever whipped up something that felt like a restaurant dish at home? 🍝✨