Spaghetti alla Nerano with zucchini and provolone

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Zucchini200 g
• Provolone20 g
• Extra virgin olive oil1 tablespoon
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: May – September

Method

1. Put a pan of water on to boil for the pasta. Meanwhile, wash the courgettes, trim them, slice them into thin 2–3 mm rounds and pat them dry with a tea towel.
2. Heat the oil in a pan over medium-high heat and fry the courgettes a few at a time, 3–4 minutes per batch, turning, until golden at the edges; transfer them to a bowl with a pinch of salt and a few basil leaves. Frying in small batches stops them stewing in their own water.
3. Once the water boils, salt it and cook the durum wheat spaghetti for one minute less than the packet time (about 9 minutes); save a ladleful of the cooking water.
4. Meanwhile, mash half the courgettes with a fork and a splash of cooking water into a cream; grate the provolone.
5. Drain the pasta into the pan with the cream and the whole courgette slices and stir over low heat with a small ladleful of water. Turn off the heat, add the provolone and stir for a minute, until the cheese melts into a creamy, stretchy sauce.
6. Finish with torn fresh basil and a grind of black pepper and serve at once.