Spaghetti alla Nerano, Diva Style | How to make Spaghetti alla Nerano, Diva Style

By Agri form  |  3rd Feb 2016  |  
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  • Spaghetti alla Nerano, Diva Style, How to make Spaghetti alla Nerano, Diva Style
Spaghetti alla Nerano, Diva Styleby Agri form
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

4

0





About Spaghetti alla Nerano, Diva Style

An awesome spaghetti recipe that has garlic and zucchini flavours.

Spaghetti alla Nerano, Diva Style is a delicious dish which is liked by people of all age groups. Spaghetti alla Nerano, Diva Style by Agri form has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Spaghetti alla Nerano, Diva Style at many restaurants and you can also prepare this at home. This authentic and mouthwatering Spaghetti alla Nerano, Diva Style takes 5 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Spaghetti alla Nerano, Diva Style is a good option for you. The flavour of Spaghetti alla Nerano, Diva Style is tempting and you will enjoy each bite of this. Try this Spaghetti alla Nerano, Diva Style on weekends and impress your family and friends. You can comment and rate the Spaghetti alla Nerano, Diva Style recipe on the page below.

Spaghetti alla Nerano, Diva Style

Ingredients to make Spaghetti alla Nerano, Diva Style

  • 400 gms Spaghetti
  • 700 gms Zucchini (about four whole zucchini)
  • 2 tbsp Extra virgin olive oil
  • 2 cloves of garlic
  • 2 Whole dry red chillies
  • 100 gms Fresh Asiago cheese cut into tiny cubes
  • Fresh basil
  • Sea salt and pepper to taste
  • Oil for frying zucchini

How to make Spaghetti alla Nerano, Diva Style

  1. Cut the zucchini into thin slices and fry in hot oil. Take off heat before they start to burn. Blot dry on kitchen paper, then plunge into boiling water for a few seconds and drain.
  2. Cook the spaghetti in a pot of hot salted water until it turns al dente.
  3. Brown the garlic and red chillies in 1 tbsp of olive oil in a frying pan. Remove the garlic and chillies. Add more oil and some sea salt and then the drained zucchini.
  4. Add the spaghetti with a ladle full of the water it was cooked in. Add the cubes of Asiago cheese and black pepper, mix well.
  5. Serve topped with leaves of fresh basil.

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