Spaghetti Alla Nerano
From Chef Rosario: “Spring is here and summer is just around the corner. A true sign of the season is that farmers’ markets are back! This month I will take you
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Ingredients
- 8 oz Spaghetti (choose bronze die extruded)
- 4 Small zucchini (max 2” in diameter)
- 2 Tbsp Extra virgin olive oil for roasting zucchini
- ¼ Cup Extra virgin olive oil for sauce
- 2 Garlic cloves (chopped)
- A bunch of fresh basil (leaves removed and thinly sliced )
- 1 ¼ Cups Pasta water
- Salt
- pepper
- 1 Cup Caciocavallo cheese (shredded (provolone works as well))
- ¼ Cup Parmigiano Reggiano (shredded)
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