A Cozy Kitchen · by Adrianna Adarme★ 5.0 (9)
Pasta alla Nerano
NUTRITION · PER SERVING33M COOK
CAL 39%·PRO 43%
CARBS 85G44% OF CAL
5G FIBER5G SUGAR76G OTHER
FAT 37G43% OF CAL
9G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Neapolitan pasta featuring zucchini fried until golden, tossed with aged provolone and pecorino. Simple, elegant, and true to Southern Italian tradition.
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View the full recipe on A Cozy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/4 cup olive oil
- 1 garlic clove (peeled )
- 2 small zucchini (ends trimmed and cut into 1/4-inch slices)
- Kosher salt
- 1/2 pound spaghetti
- 1 cup reserved pasta water
- 1 ounce aged provolone (finely grated)
- 1 ounce pecorino romano (finely grated)
- 1 handful of basil leaves (divided)
- Freshly ground pepper
At a glance
PER SERVING · TIME 33M
CAL 39%·PRO 43%
CARBS 85G44% OF CAL
5G FIBER5G SUGAR76G OTHER
FAT 37G43% OF CAL
9G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1163mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 115mg
- Calcium
- 242mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.