Spaghetti alla Nerano
**Ingredients:
- 12 oz spaghetti
- 2 medium zucchini, thinly sliced
- 3 tbsp olive oil
- 2 garlic cloves, minced
- ½ cup grated Provolone del Monaco (or Pecorino Romano)
- ¼ cup grated Parmesan cheese
- ¼ cup fresh basil leaves, chopped
- Salt & black pepper, to taste
- ¼ cup reserved pasta water
**Directions:
1. Cook spaghetti in salted boiling water until al dente. Reserve ¼ cup pasta water, then drain.
2. In a large pan, heat olive oil over medium heat and fry zucchini slices until golden. Remove and drain on paper towels.
3. In the same pan, sauté garlic for 30 seconds, then return zucchini.
4. Add the cooked spaghetti and a bit of reserved pasta water, tossing to combine.
5. Remove from heat, mix in Provolone and Parmesan, and stir until creamy.
6. Season with salt and pepper, garnish with fresh basil, and serve immediately.
**Servings: 4
**Calories (per serving): ~450-500