Spaghetti alla Nerano
Preparation time: 15 minCooking time: 25 min2 servings
From the article: 10 ovulation recipes: colourful meals and a cake to share
Ingredients
2 Servings
- 500 g courgettes
- 4 tbsp olive oil
- 1 bunch basil
- 180 g spaghetti
- 1 garlic clove
- 60 g freshly grated Provolone or Pecorino
- 20 g butter
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1Slice courgettes about 3 mm thick. Heat 3 tbsp olive oil in a large pan and fry in three or four batches for 4 to 5 minutes each until golden. Transfer to a plate, lightly salt and add half the basil, roughly torn. Rest for at least 15 minutes.
- 2Cook spaghetti in plenty of salted water for a minute less than the packet says.
- 3Near the end of cooking, fry the halved garlic clove in the remaining oil for a minute, then remove. Add courgettes and basil and roughly mash about a third with a fork.
- 4Transfer spaghetti to the pan with about 150 ml cooking water. Add butter and grated cheese and turn off the heat. Toss vigorously for one to two minutes until creamy. Add pepper, then more salt only if needed.
- 5Serve immediately with the remaining basil.
Nutrition: 620 kcal · 21 g protein · 72 g carbs · 27 g fat
