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Spaghetti alla nerano
Ingredients
500ml
sunflower oil
6
medium courgettes
300g
spaghetti
1 tbsp
olive oil
20g
unsalted butter
100g
provolone cheese
Instructions
STEP 1
Heat the oil in a large pan.
STEP 2
Fry courgettes until golden and squidgy.
STEP 3
Drain and cool on kitchen paper.
STEP 4
Boil water and cook spaghetti until al dente.
STEP 5
Heat olive oil and stir in courgettes.
STEP 6
Stir in butter and add pasta water.
STEP 7
Combine pasta with sauce and cheese.
STEP 8
Serve topped with remaining cheese.
Nutrition Facts
(per serving)
Calories:
460 calories
Servings:
4 servings
Carbohydrates:
55 g
Fat:
18 g
Fiber:
4.7 g
Protein:
18 g
Sugar:
5 g
Meal Effort
Preparation:
1 hrs
Cook:
0 minutes
Total:
1 hrs