From The Recipe Critic
Spaghetti alla Nerano
- Time
- 4 hr
- Makes
- 4
- Ingredients
- 11
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Ingredients
- 4-6 cups sunflower oil, (for frying)
- 8 cups zucchini, (about 6 medium zucchini)
- fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 16 ounces spaghetti noodles, (uncooked)
- 2 cups pasta water, (reserved after cooking the spaghetti)
- 8 ounces provolone del Monaco, (shredded)
- 1 cup parmesan, (grated)
- salt and pepper, (to taste)
Nutrition
- Calories
- 874 kcal
- Fat
- 37 g
- Serving size
- 1 serving
- Fiber
- 6 g
- Sugar
- 10 g
- Sodium
- 841 mg
- Protein
- 41 g
- Trans fat
- 0.2 g
- Cholesterol
- 71 mg
- Carbohydrate
- 95 g
- Saturated fat
- 19 g
- Unsaturated fat
- 15 g
As published by The Recipe Critic.
The method
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