Gave it a try for zucchini pasta: spaghetti alla nerano
Ingredients: spaghetti, zucchini, basil, garlic, provolone, parmigiano reggiano, extra virgin olive oil, salt
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Fry thinly sliced zucchinis with extra virgin olive oil until brown
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Grate provolone and parmigiano reggiano and mix at 7:3 ratio
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Remove fried zucchinis and place on a paper towl. Sprinkle with some salt and mix in some basil leaves torn
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Infuse fresh olive oil with crushed garlic cloves. Remove garlic once aroma comes out; not to be infused as much as usual
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Toss in fried zucchinis (leave some for plating later) and basil leaves into the olive oil pan and add a ladle of pasta water, stir
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Toss in pasta 3 minutes before al dente and stir vigorously. Add pasta water as needed
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Remove from heat, add provolone and parmesan mix, mantecare
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Plate and top zucchinis left behind and small basil leaves for garnish
Very savory flavor created by just veggies and cheese. Gotta give it to Southern Italy for all these good stuffs.
by Neyrok37