Recipes from Italy · by Silvana Nava★ 5.0 (3)
Spaghetti alla Nerano (Italian Zucchini Pasta from the Amalfi Coast)
NUTRITION · PER SERVING30M COOK
CAL 42%·PRO 51%
CARBS 71G34% OF CAL
5G FIBER8G SUGAR59G OTHER
FAT 53G57% OF CAL
14G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti combined with fried zucchini and provolone cheese, finished with basil and olive oil. A traditional Italian pasta from the Amalfi Coast with layered textures and creamy flavor from the cheese.
mainitalianpasta🍳 skilletvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350 g spaghetti di Gragnano (- 12 oz)
- 700 g zucchini (- 1 ½ pound)
- 200 g Provolone del Monaco cheese (- ~½ pound)
- 1 garlic clove
- 4 tablespoons extra virgin olive oil
- 650 ml extra virgin olive oil (- ~3 cups, for frying)
- 10 basil leaves
- salt (- to taste)
- pepper (- to taste)
At a glance
PER SERVING · TIME 30M
CAL 42%·PRO 51%
CARBS 71G34% OF CAL
5G FIBER8G SUGAR59G OTHER
FAT 53G57% OF CAL
14G SAT39G 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
- 10m
- Cook
- 20m
- Sodium
- 557mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 473mg
- Calcium
- 419mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 557MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.