Linguine Nerano

Linguine Nerano
  • 15

    min prep time
  • 20

    min cook time
  • 4-5



  • ¼ cup olive oil
  • 3-4 medium zucchini, sliced into rounds
  • 2 garlic cloves, thinly sliced
  • Pinch of chili flakes
  • 454gr of Stefano linguine
  • 2 cups provolone cheese, grated 
  • 1 lemon, zested
  • A handful of basil leaves
  • 3 tbsp of pecorino, grated
  • Salt and freshly ground pepper 


  1. In a large frying pan, heat olive oil over medium-high heat. Add the sliced zucchini and cook for about 7-8 minutes until they are lightly browned.  
  2. Add the garlic and chili flakes and cook for an additional 2-3 minutes.  Season with salt and pepper.
  3. Cook pasta in boiling salted water, according to instruction on package. Before draining, reserve about 1 cup of the starchy pasta cooking water. 
  4. Add the drained pasta to the frying pan with the zucchini.  Add a ladleful of the starchy water. Mix everything together vigorously for a minute or two.
  5. Add the grated provolone cheese, lemon zest and basil and continue mixing until the cheese has completely melted. Add more pasta water as needed until the sauce becomes creamy.  
  6. Plate and serve the linguine with a sprinkle of pecorino cheese and freshly grated black pepper.

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