Sometimes the best dishes are the simplest. Spaghetti alla Nerano is a perfect example: a light, fragrant pasta that celebrates fresh summer produce with minimal fuss. With fewer than ten ingredients—zucchini, zucchini flowers, garlic, olive oil, basil, lemon zest, Parmigiano, and pasta—you get a dish that’s elegant, balanced, and unmistakably Italian in spirit. The recipe emphasizes quality ingredients and straightforward technique so each flavor can shine.
A recent trip to Italy inspired this version. In Italy many dishes are concise and ingredient-forward, which is why you often feel lighter and satisfied after meals there: fresh produce and careful preparation make a big difference. This pasta honors that approach. It begins with thinly sliced zucchini, quickly fried until golden. Squash blossoms (fiori di zucca) are added and gently wilted with garlic and olive oil. The pasta finishes in the pan, tossed with pasta water, Parmigiano, basil, and lemon zest to create a silky, fragrant sauce that coats every strand.
This particular recipe emerged from a farmers market find: a generous box of pristine squash blossoms that needed a simple stage to shine. Paired with zucchini, basil (Thai basil or a sweeter variety both work), lemon, garlic, olive oil and freshly grated Parmigiano, the components come together quickly to produce a dish that feels like summer on a plate. The technique is forgiving, and the result is a pasta with crisp, tender zucchini, delicate blossoms, bright herb notes, and a comforting, cheesy finish.
Here is the recipe.
Spaghetti Alla Nerano
2
5 mins
10 mins
15 mins
Ingredients
- 1 package zucchini flowers (about 10–15), gently cleaned (remove small stems and pistils)
- 2 small green zucchini (or 1 large), sliced into 1/4 inch rounds
- 2 cloves garlic, thinly sliced
- 1/3–1/2 cup olive oil (enough to come about 1/2 inch up the side of the skillet)
- 10–15 leaves fresh basil (Thai basil or any sweet basil works)
- Zest of 1 lemon
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 pound spaghetti or bucatini
- Salt and freshly ground black pepper, to taste
Instructions
- Clean the zucchini flowers gently, removing any small stems and the pistils. Slice the zucchini into 1/4 inch rounds and thinly slice the garlic.
- Pour the olive oil into a medium skillet so it reaches about 1/2 inch up the side. Heat over medium until shimmering but not smoking. Fry the zucchini slices in a single layer until golden brown on both sides, working in batches to avoid crowding. Drain on paper towels and set aside.
- To the remaining oil in the pan, add the sliced garlic and cook briefly until fragrant. Add the zucchini flowers and cook gently until wilted, about 3–5 minutes. Season with salt and pepper and remove from the heat.
- Cook the pasta in a large pot of heavily salted boiling water until about 2 minutes shy of al dente. Reserve a ladle or two of pasta cooking water.
- Using a slotted spoon or tongs, transfer the pasta directly into the pan with the zucchini flowers and oil. Toss to coat, adding a ladle or two of reserved pasta water as needed to create a silky sauce that clings to the pasta.
- Add the fried zucchini slices, torn basil leaves, lemon zest, and most of the Parmigiano. Toss gently until everything is combined and the cheese has melted into the sauce. Adjust seasoning with salt and pepper.
- Serve immediately, finishing each plate with an extra sprinkle of Parmigiano and a few basil leaves for brightness.
Nutrition
Calories: 1145 kcal (approx.)
Carbohydrates: 185 g
Protein: 50 g
Fat: 24 g
Nutrition information is automatically calculated and should be used as an estimation only.
Share how it turned out and what variations you liked. This simple summer pasta is great for adapting—try different basil varieties or swapping bucatini for spaghetti for a slightly different texture.