Spaghetti with zucchini in nerano sauce

Product combined with the recipe

Spaghetti Scatola 20 cf

Ingredients for 4 people

  • 1kg of medium sized zucchini
  • 400g of Spaghetti Leonessa
  • 125g of butter
  • 60g of grated Parmesan
  • 60g of grated Caciocavallo cheese
  • 50g of basil leaves
  • extra virgin olive oil
  • salt and pepper


Wash and dry the zucchini and cut into slices of about 3mm thick. Preheat the oil in a frying pan and fry the zucchini, taking care to keep them green. Then let the zucchini cool down. Don’t place them on a paper, so they can keep the oil. Cook the pasta in salted water and in the meantime in a large pan, prepare a topping with a little 'of water from the pasta, butter, pepper, zucchini and half the cheese. Then add the pasta cooked "al dente" and stir until creamy away from the fire by adding the rest of the cheese, basil, pepper and salt to taste. With the help of a ladle place the pasta in the middle of the plate. Then add the topping and a pinch of freshly ground pepper. Match This is a traditional plate with a sweet, greasy and fat flavor. It goes well with Biancolella dell’ Isola d’Ischia. A white wine with a good freshness and moderate alcohol content, with well-balanced flavor and softness, a long minerality accompanies the long finish of mouth.

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