Name: Creamy Zucchini Pasta (Spaghetti alla Nerano) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 1/2 lbs zucchini (about 4 small or 3 large, sliced thinly); 1 1/2 to 2 cups vegetable oil or neutral frying oil (enough to coat bottom of pot for shallow frying); 8 oz spaghetti, cooked al dente (reserve 1 1/2 cup pasta water); 2 + 1 tbsp olive oil; 2 cloves garlic, grated or minced; 1/4 cup packed fresh basil leaves; 1 tbsp butter; Kosher salt and pepper to taste; 1/3 cup Parmesan cheese, grated

Jump to Recipe· 4.3 from 72 reviews

If you are craving a pasta dish that feels like a warm hug from Italy, the Creamy Zucchini Pasta (Spaghetti alla Nerano) Recipe is an absolute must-try. This delightful combination of golden fried zucchini, silky sauce, and perfectly al dente spaghetti creates a harmony of flavors and textures that’s utterly irresistible. It’s simple yet elegant, making it perfect for either a cozy weeknight dinner or impressing guests with something truly special.

Ingredients You’ll Need

The image shows many thin round slices of light green zucchini with darker green edges scattered on a brown wooden surface. The slices are piled unevenly, some overlapping, showing smooth, moist textures in the circle shapes. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this dish plays a crucial role in bringing depth, freshness, and creaminess to the plate. The simplicity of the ingredients is what allows the natural flavors of the zucchini and basil to shine alongside the comforting pasta.

Zucchini (1 1/2 lbs): Thinly sliced to fry golden and crispy, providing the dish’s star vegetable component.
Vegetable or neutral frying oil (1 1/2 to 2 cups): Essential for shallow frying the zucchini to that perfect crunch.
Spaghetti (8 oz, cooked al dente): The classic pasta base that soaks up the luscious sauce beautifully.
Olive oil (3 tbsp total): Adds richness and a fragrant earthiness to the sauce and garlic.
Garlic (2 cloves, minced or grated): Infuses the dish with a warm, aromatic punch.
Basil leaves (1/4 cup packed): Brings fresh, herbal brightness that perfectly balances the creaminess.
Butter (1 tbsp): Adds silkiness and depth to the sauce.
Kosher salt and pepper: To season and enhance all the natural flavors.
Parmesan cheese (1/3 cup, grated): The final touch that melts into the sauce for that nutty, savory finish.

How to Make Creamy Zucchini Pasta (Spaghetti alla Nerano) Recipe

Step 1: Fry the Zucchini Until Golden and Crispy

Start by heating vegetable oil in a deep skillet or Dutch oven to 350°F. You want enough oil to create a thin layer for shallow frying. Once hot, carefully fry the thin zucchini slices in batches, letting them turn gloriously golden and crisp. This step takes about 8 to 10 minutes per batch and is the secret to the dish’s extraordinary texture — crispy yet tender bites of zucchini throughout.

Step 2: Cook the Spaghetti to Al Dente

While your zucchini is frying, bring a large pot of salted water to a boil. Wait until you’re on your last batch of frying before cooking the spaghetti, so it doesn’t sit and overcook. Cook until al dente, which means it still has a slight bite to it. Don’t forget to reserve 1 1/2 cups of that starchy pasta water before draining, as it’s crucial for creating the creamy sauce later on.

Step 3: Make the Creamy Zucchini Basil Sauce

Blend half of your golden fried zucchini with fresh basil leaves, 2 tablespoons of olive oil, and about 1/2 cup of the reserved pasta water until silky smooth. This luscious green sauce is what elevates this pasta from simple to sensational, giving it that signature creaminess without the need for heavy cream.

Step 4: Sauté Garlic and Combine Ingredients

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the grated garlic and sauté just until fragrant, about one minute. Then add the remaining fried zucchini and pour your creamy zucchini sauce over the top. Stir everything together to marry those incredible flavors and textures.

Step 5: Toss in the Pasta and Final Touches

Now, add the al dente spaghetti, a tablespoon of butter, and the grated parmesan cheese. Begin tossing everything together gently, letting the sauce coat each strand of pasta. Keep adding reserved pasta water as needed to loosen the sauce and achieve a silky, clingy finish. Taste and adjust seasoning with salt and pepper to your preference.

Step 6: Serve Immediately and Enjoy

This dish is at its absolute best hot and fresh right off the stove. Don’t wait—serve up your Creamy Zucchini Pasta (Spaghetti alla Nerano) with a big smile and watch it disappear from the plate in no time.

How to Serve Creamy Zucchini Pasta (Spaghetti alla Nerano) Recipe

A white speckled plate holds a single serving of spaghetti mixed with greenish pesto sauce, with roasted green zucchini slices scattered throughout and on top, showing a slightly browned and textured surface. The pasta strands are loosely coiled in the center of the plate, with some strands extending outward. Fresh green basil leaves are placed on the right side of the plate as garnish. The background is a white marbled surface with a blurred metallic pot filled with spaghetti and a wedge of cheese with green basil leaves on top in the upper part of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To finish the dish with flair, sprinkle a little extra freshly grated Parmesan cheese and some freshly torn basil leaves on top. A drizzle of high-quality olive oil adds a lovely aroma and sheen that will make your pasta look Instagram-ready.

Side Dishes

This pasta is a star on its own but pairs wonderfully with a crisp green salad or a platter of roasted cherry tomatoes. For a heartier meal, some crusty garlic bread is the perfect companion to scoop up every last bit of that creamy sauce.

Creative Ways to Present

For a charming presentation, consider twirling individual portions into neat nests on the plate. You can also serve it family-style in a large pasta bowl, encouraging everyone to dig in and enjoy the comforting goodness together. A touch of edible flowers or microgreens adds extra color and sophistication for special occasions.

Make Ahead and Storage

Storing Leftovers

Your Creamy Zucchini Pasta (Spaghetti alla Nerano) Recipe is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind the pasta will absorb sauce as it sits, so it might thicken a bit overnight.

Freezing

Freezing is not recommended for this pasta since the creamy zucchini sauce and fried zucchini may change texture once thawed, becoming watery or mushy. For the best flavor and texture, stick to refrigerating and reheating within a couple of days.

Reheating

Reheat leftovers gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Stir frequently until warmed through to preserve the silky texture. Avoid microwaving if possible, as it can dry out the pasta.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While spaghetti is traditional and works beautifully, you can also use linguine, fettuccine, or even a short pasta like rigatoni. Just be sure to adjust cooking times for al dente accordingly.

Is it possible to make this dish vegetarian or vegan?

This recipe is naturally vegetarian, but to make it vegan, simply substitute the butter and Parmesan with vegan alternatives or nutritional yeast and plant-based butter. The sauce remains just as creamy and delicious.

How thin should I slice the zucchini?

Thin slices, about 1/8-inch thick, work best. They fry evenly and become crisp without turning soggy or oily. Using a mandoline slicer can help achieve uniform slices quickly.

Can I bake the zucchini instead of frying?

Frying is traditional and gives you that irresistible golden crispness. Baking will soften the zucchini but won’t deliver the same crunch or flavor intensity. If you choose to bake, roast at a high temperature with some oil until tender and slightly browned.

What’s the best way to reserve pasta water?

Before draining your cooked spaghetti, use a heat-safe cup or ladle to scoop out about 1 1/2 cups of the starchy pasta water. This water is liquid gold for making your sauce creamy and silky.

Final Thoughts

I wholeheartedly encourage you to give this Creamy Zucchini Pasta (Spaghetti alla Nerano) Recipe a try. It’s a wonderful way to elevate humble zucchini into an irresistible, creamy pasta dish that will quickly become a family favorite. With simple ingredients and straightforward steps, you’ll be rewarded with a plate full of comfort and Italian sunshine in every bite.