Spaghetti alla Nerano

The is a quick and healthier version of the original dish. The recipe calls for mostly roasted zucchini instead of fried zucchini, as well as almond breadcrumbs!

Makes 5-6 servings

Ingredients
1 box of spaghetti (approx. 500g)
1-2 large zucchini, thinly sliced
Extra virgin olive oil
1-2 cups reserved pasta water
1 clove of garlic
1/4 cup unsalted butter (cut into cubes)
3/4 cup shredded provolone cheese
3/4 cup shredded Parmigiano Reggiano cheese
1 bunch fresh basil
Salt
1/2 cup ground almonds (optional)

1. Preheat the oven to 400F. Line a baking tray with parchment paper. Place most of the zucchini on the baking tray and drizzle with olive oil. Roast for about 20 minutes, or until mostly browned. (Leave about 15-18 slices to fry on a pan)

2. While the zucchini is roasting in the oven, cook the spaghetti according to the instructions on the package. Reserve about 1-2 cups of pasta water. Meanwhile, fry the remainder of the zucchini slices with olive oil in a pan over medium heat until crisp and brown. Season with salt. Set aside.

3. Optional: Make the ground almond breadcrumbs: Remove the oil from the pan from the fried zucchini slices, leaving about 1-2 teaspoons. Pour the ground almonds in the pan over low heat, and stir for about 5 minutes, until browned and somewhat clumpy. Set aside.

4. Strain the spaghetti and set aside. In a large pot or pan, drizzle a bit of olive oil and cook 1 clove of garlic over medium heat - the garlic flavor will infuse into the oil. Remove the garlic.

5. Add the zucchini from the oven and stir for about 1 minute. Add the butter, and then add the pasta and pasta water. Toss everything using tongs. Adjust the heat to low and add the cheeses. Toss until creamy.

6. Garnish with the fried zucchini, basil and almond breadcrumbs.