Zucchini is simmered with garlic, broth, & onion. Half of the vegetables are blended to create a creamy sauce and tossed with Protein+® pasta. Spaghetti alla Nerano typically requires the zucchini to be fried. This quick and easy version uses zucchini sautéed with garlic in a savory vegetable broth to keep it healthy and light.
This recipe is created by
320 g Barilla® Protein+® Spaghetti (~12 oz)
45 ml extra virgin olive oil (3 tbsp)
½ medium yellow onion (~75 g), chopped
1 garlic clove, minced
3 medium zucchini (~450 g), diced
240 ml vegetable broth (1 cup)
60 g provolone cheese, shredded (~½ cup)
15 g butter (1 tbsp)
25 g Parmigiano Reggiano, grated (~¼ cup), divided
Salt and pepper, to taste
Nutrition per serving (4 servings):
Calories: 510 Total Fat: 21g Saturated Fat: 7 g Cholesterol: 25 mg Sodium: 450 mg Total Carbohydrate: 65 g Dietary Fiber: 8 g Total Sugars: 8 g Protein: 22 g
1. In a skillet over med/high heat add extra virgin olive oil and onion. Sauté for 1-2 min or until translucent.
2. Add zucchini and garlic cooking an additional 2 minutes.
3. Add vegetable broth and bring to a simmer.
4. Remove ½ of the zucchini mixture and place in blender until smooth.
5. Return blended sauce to the skillet and add butter.
6. Meanwhile, cook pasta according to package directions. Drain pasta well and add to the sauce.
7. Add provolone, ½ of the Parmigiano and mix well. Garnish with remaining Parmigiano cheese.
Roasted Squash Tadka Dal
