Pasta alla Nerano
Courtesy of Molly’s Best
We’re excited to feature this guest post by Registered Dietician Molly Knauer, of Molly’s Best. Molly holds a master's degree in clinical nutrition and works one-on-one with clients ranging from Victoria’s Secret Angels to new moms (and more!), counseling on weight management, gastrointestinal diseases, and overall healthy eating to help clients attain the confidence and energy to tackle their life's passions. She also works as a nutrition consultant for several brands in the food, wellness and beauty space. We love Molly’s approach to clean, whole ingredients and intuitive eating; her Instagram is one of our favorite follows for recipe inspiration (she also posts some great ideas for feeding littles, too!)
We loved Molly’s Pasta alla Nerano recipe for its healthy take on a decadent, creamy pasta found in restaurants all over the Amalfi Coast in Italy. Not to mention it’s super simple, doesn’t require tons of trips to the grocery store, and packs a punch with flavor (and veggies.) We hope you enjoy it as much as we do!
INGREDIENTS
1 package pasta of choice (I used a whole wheat fettuccini but lentil, chickpea or any pasta will work great!)
1 clove garlic
3 large or 4 small yellow squash (green zucchini will work as well) cut into very thin rounds
1 tablespoon of grassfed butter
1/2 cup of grated parmesan (or to your liking)
Juice and grated lemon peel from 1 fresh lemon
Salt and Pepper to taste
1 handful basil leaves
DIRECTIONS
Put a large pot of water on to boil for the pasta. In a large skillet over medium-high heat, add the garlic clove and olive oil so the mixture sizzles. Slice the zucchini into very thin rounds.
When garlic is just golden, remove the garlic and add the zucchini rounds in the olive oil. Toss frequently, letting the zucchini get tender and slightly golden. Sprinkle with salt and pepper.
While zucchini is cooking, add a teaspoon of salt to the boiling water, then place spaghetti in the pot to cook. Cook until al dente, or about 1 minute less than instructed. Put a bowl under the strainer when you drain the pasta as you want to keep the pasta water for the sauce.
When zucchini is ready, grab a blender or food processor. Blend together about half of the zucchini (leaving the rest in the skillet on low heat) and about 1/4 cup of water from the pot of pasta. You can add a tablespoon or two more of pasta water if you want the sauce thinner but I like it thick and creamy. Pour this purée back into the skillet with the rest of the zucchini.
Add the pasta into the sauce with the butter, garlic and cheese. Toss together. You can add a tablespoon or two of the pasta water here as well as you want the pasta to be soft and silky.
Cut the basil into ribbons and add to garnish. Grate the lemon peel over the dish and squeeze lemon juice evenly over. Mix everything together again. Taste and add a bit more salt and pepper if needed. Serve hot!