Spaghetti alla Nerano
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with a creamy sauce of fried zucchini, garlic, basil, and melted provolone. Rich, luxurious, and deeply flavored with summer vegetables. A vegetarian pasta main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4-6 cups sunflower oil, (for frying)
- 8 cups zucchini, (about 6 medium zucchini)
- fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 16 ounces spaghetti noodles, (uncooked)
- 2 cups pasta water, (reserved after cooking the spaghetti)
- 8 ounces provolone del Monaco, (shredded)
- 1 cup parmesan, (grated)
- salt and pepper, (to taste)
At a glance
PER SERVING · TIME 240M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 1013mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 676mg
- Calcium
- 708mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1013MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.