Courgette Pasta: A No-Fuss, Authentic Italian Recipe

Courgette pasta especially the beloved Spaghetti alla Nerano—is one of those Italian dishes that combines simple, fresh vegetables, rustic cheeses, olive oil, and herbs to create something creamy, light, and utterly satisfying. Whether you’re looking for a vegetarian dish for family dinner, a way to use fresh zucchini before they spoil in the fridge, or simply craving a quick, no-fuss, flavour-packed meal in 30 minutes or less, this recipe offers immense pleasure and palate appeal. In this article, we’ll explore the roots of this dish, its nutritional credentials, detailed ingredients (and substitutions), a step-by-step recipe, and best practices to achieve that perfect version: glossy, creamy sauce, zucchini slices caramelised but still tender, pasta cooked al dente, cheese melted just right—without making a mess in the kitchen.

History & Lore of Spaghetti alla Nerano

The origins in Nerano, Maria Grazia, and Prince Pupetto

Spaghetti alla Nerano originates from Nerano, a fishing village on the Sorrento Peninsula in the region of Campania, Italy. The dish was invented in 1952 by Maria Grazia, the owner of a beach-side trattoria in Nerano, possibly in collaboration with “Prince Pupetto.” Originally it was a simple, seasonal meal made with fried courgette slices, oil, garlic, basil, and cheese. Over time the rich, creamy sauce formed by melted cheese and pasta water has become an iconic version.

How the dish travelled: from village to the world stage

Though for many years Spaghetti alla Nerano remained a regional favourite, it has recently gained broader popularity—thanks in part to food writers, international chefs, and television shows. For example, Stanley Tucci’s “Searching for Italy” featured the dish, bringing wider attention to its “creamy fried zucchini pasta” version. The lore often mentions that when courgettes (or zucchini) were considered a “poor man’s vegetable,” the dish was looked down upon. Maria Grazia was once teased for wanting to make pasta with “cucuzzielli” (local dialect for courgettes) when more luxurious ingredients were expected. But over time, the combination of simplicity, fresh flavour, and delicious creaminess has made it a staple in Italian countryside and urban restaurants alike. 

Why Courgette Pasta Matters:

Nutritional profile of courgettes (aka zucchini)

• One cup (~180 g) of cooked zucchini gives about 27 calories, 2 g protein, less than 1 g fat, ~5 g carbs, sugar ~3 g, fiber ~2 g.
  
• Zucchini is rich in vitamin C, vitamin A, potassium, manganese, and also offers antioxidants like lutein and beta-carotene. 

How courgette pasta, or adding courgettes to pasta, helps health-minded or reduced-fat meals

• Because courgettes are low in calories and high in water and fiber, adding them to pasta or using them as pasta alternatives (“zoodles” or spiralised courgettes) can help reduce the energy density of meals without sacrificing bulk or satisfaction.
  
• For those seeking reduced-fat or lighter dishes, relying more on extra-virgin olive oil rather than heavy cream, using regular cheese sparingly or opting for reduced-fat alternatives, helps maintain a creamy flavour without excess fat. Courgette’s mild, slightly sweet flavour allows it to carry strong cheeses like parmesan, provolone, or pecorino, so you don’t need as much cheese for taste.
  

Cost-effectiveness and accessibility

• Many of the core ingredients—courgettes, garlic, olive oil, pasta, herbs—are widely available in most markets; cheeses like Parmigiano-Reggiano, Parmesan, or Pecorino are premium but often used in small amounts (grated) to stretch flavour.
  
• Courgettes are in season in summer (and also available frozen or frozen shredded if necessary), which can reduce cost. Using frozen courgettes or vegetable blends is a shortcut when fresh courgettes are out of season.
  

Ingredients & Key Variations

Core Ingredients

Substitutions & Alternative Versions

• Cheese substitutes: If Provolone del Monaco isn’t available, use regular provolone, pecorino, or a mix of pecorino and Parmesan; for vegetarian versions, use cheeses made with vegetarian rennet.
  
• Meat additions: Some versions include bacon or lardons for non-vegetarian twist; peas and mushrooms can be added for more texture.
  
• Fat alternatives: Regular cream or reduced-fat cream can be used sparingly for a richer sauce; otherwise olive oil and a little butter suffice.
  
• Pasta substitutes: For lower carb or veggie-forward meals, you might substitute with zoodles (spiralised courgette), though the texture differs.

Bonus Flavor Boosters

• Lemon zest or a splash of lemon juice adds brightness
  
• Chilli flakes for heat, particularly in warm weather versions
  
• White wine when sautéing garlic or shallow frying shallots (just a splash)
  
• Fresh herbs: basil, parsley, mint at the end for freshness
  
• Grated cheese finish: Grana Padano, aged Parmesan, or three-year-old Parmigiano to add depth
  

Step-by-Step Recipe:

Here is a recipe faithful to the Nerano version, adapted for home kitchens.

Ingredients (serves 4)

• 400 g spaghetti (or linguine)
  
• 5 medium fresh courgettes (≈ 800–1,000 g), washed (unwaxed), sliced into rounds (~⅓-½ cm thick)
  
• 2-3 cloves garlic, peeled
  
• Extra-virgin olive oil (for frying + garlic)
  
• 50 g unsalted butter (optional, for richer finish)
  
• 200-250 g cheese: ideally Provolone del Monaco; or provolone + Parmigiano-Reggiano or pecorino mix
  
• Fresh basil leaves (≈ 1 small bunch, torn)
  
• Salt, coarse / medium-grain as suits the pasta water
  
• Black pepper, freshly ground
  
• Optional: chilli flakes, lemon zest
  

Preparation & Cooking (approx. 30-40 minutes total)

1. Prep
   
   • Dry the courgette slices: after slicing, use a towel or paper to remove moisture. This helps with frying and prevents soggy clumps.
     
   • Grate cheeses; pick herbs; peel garlic.
     
2. Fry Courgettes
   
   • Heat enough olive oil in a heavy-based skillet or frying pan over medium-high heat. Use enough oil for shallow frying, so slices don’t overlap.
     
   • Fry courgette rounds until golden on both sides, flicking once. This may take ~2-3 minutes per side. Drain on paper towels to remove excess oil.
     
3. Cook Pasta
   
   • Bring a large pot of lightly salted water to boil. Add spaghetti; cook until al dente per package (often ~8-10 minutes depending on pasta). Reserve a large cup of pasta-cooking water before draining.
     
4. Make the Sauce / Tossing Phase
   
   • In the frying pan, sauté peeled garlic cloves in olive oil (or butter + oil) until fragrant; remove garlic if desired.
     
   • Add some fried courgette slices back; for extra creaminess, cream about ⅓ of the courgettes by mashing lightly or using a processor/blender with some pasta water.
     
   • Add the cooked pasta; toss gently with tongs, adding pasta water a splash at a time so sauce becomes glossy and silky.
     
5. Finish & Serve
   
   • Stir in grated cheese, letting it melt into the sauce while tossing. Add fresh basil, cracked black pepper, optional chilli flakes or lemon zest.
     
   • Taste, adjust salt if needed. Serve immediately. Garnish with extra herbs and a final shower of grated cheese.
     
6. Advance / Make-Ahead Tips
   
   • Courgette slices can be fried ahead of time, stored in the fridge (airtight) for several hours up to one day. Reheat or use cold as needed.
     
   • Cheese can be grated in advance; herbs washed with leaves stored lightly wrapped to preserve freshness.
     

Tips Achieving a Creamy, Delicious Resul

Maintaining texture and avoiding common pitfalls

• Avoiding soggy courgettes: Don’t overcrowd the pan while frying; ensure slices are dry before frying; let oil be hot enough.
  
• Preventing clumps: When tossing pasta and sauce, use pasta water to help separate and create a uniform sauce; don’t let the pasta sit too long before serving.
  
• Caramelised vs burnt: Golden (jammy) courgette adds flavour; dark and burnt will impart bitterness. Remove from heat just as slices start browning too much.
  

Balancing richness and fat

• If using cream or heavy cheese, reduce butter or oil accordingly.
  
• For a reduced-fat version, use less cheese, choose a lighter cheese (or reduced-fat), use mostly olive oil, and increase herbs or lemony zest to add flavour.
  
• Using pasta water richly helps you get creaminess without needing a lot of extra fat.
  

Storage & reheating

• Leftovers can be stored in fridge in airtight container; the courgettes tend to release moisture, so you may need to reheat gently on stovetop, possibly adding a splash of water or extra-virgin olive oil.
  
• Microwave reheating works, though sauce might separate slightly; stir in cheese or butter again if needed.
  

Conclusion

Spaghetti alla Nerano—or the more general courgette pasta idea—is a testament to how a few fresh, high-quality vegetables, good cheese, olive oil, and herbs can become a meal that is both simple and deeply satisfying. It’s a dish that delivers creaminess without heavy cream (in its traditional form), flavour without complexity, and joy in both the cooking process and the eating. For a family dinner, a vegetarian main, or a light yet flavourful summer meal, it holds its own. Next time you’re searching for a “meal in minutes,” consider this combination of courgette, pasta, cheese, and herbs—you’ll find it versatile, affordable, and always delicious. Ready to try your hand at authentic Nerano in your own kitchen?