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Spaghetti alla Nerano

Ingredients for 4 servings

  • 360g Gragnano Spaghetti IGP
  • 1 kg zucchini
  • 50g Parmigiano Reggiano cheese
  • 50g Provolone del Monaco DOP cheese
  • 30g Pecorino Romano cheese
  • Basil and mint to taste
  • EVO oil to taste
  • Salt and pepper to taste



Cut the zucchini into slices and fry them in a pan with a plenty of EVO oil 

Drain and set aside. Cook your Spaghetti in a planty of salted water and drain al dente

Stir the pasta with zucchini, grated cheeses, basil, mint and, if necessary, add a ladle of pasta cooking water

Season with salt and pepper then serve.


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