A classic dish that originates in Nerano, hence the name Spaghetti alla Nerano. The combination of Spaghetti, zucchini and Pesto Genovese create a true vegetarian delight.
506.7
Calories
18g
Total Fat
23.9g
Protein
59g
Total Carbohydrates
Ingredients
2 Number of Servings
Ingredients for 2 people
160g Barilla Spaghetti No. 5
1tbsp Barilla Pesto Genovese
300g zucchini, thinly sliced
70g provolone cheese
Basil leaves and fresh herbs, to taste
Extra Virgin Olive oil
Rock salt for pasta water
Sea salt and pepper, to taste
Instructions
TO START
In a non-stick fry pan, grill the zucchini with the garlic. Season with salt and pepper then set aside on a piece of paper towel. In the food processor, blitz half the zucchini. Add the Pesto Genovese and a drizzle of olive oil and blitz again.
COOK THE PASTA
Bring a large pot of salted water to the boil. Cook the Spaghetti according to the instructions on the pack. Once the Spaghetti is cooked al dente, drain.
COMBINE AND SERVE
Toss the pasta together with the zucchini cream and mix the remaining zucchini slices through. Add a drizzle of olive oil and ground black pepper. Finish with grated provolone cheese and serve immediately.
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