Spaghetti alla Nerano

Ingredients for 2 servings:

• 250g spaghetti
• 2 m.-large zucchini
• 2 garlic cloves
• 100 g provolone
• 100 g Parmesan
• e.g. olive oil
• n. B. salt and pepper, black
• e.g. basil leaves or pesto Genovese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the zucchini, trim the ends, and slice the zucchini thinly. Peel the garlic and slice it thinly. Dice the provolone cheese and grate the Parmesan cheese. Fry the zucchini in the olive oil, one at a time, until lightly browned. Drain on kitchen paper. Cook the spaghetti al dente in plenty of boiling salted water according to the package instructions. Heat a pan with olive oil and sauté the garlic without browning. Add the zucchini and season with salt and pepper. Remove the spaghetti from the cooking water using tongs or something similar and add it directly to the zucchini. Add the provolone cheese and Parmesan cheese. Mix everything together, stirring constantly, adding more pasta water until creamy. Fold in the pesto Genovese or finely chopped basil leaves.