Your cart
Your cart is empty
Subtotal: $0.00
Main dishes



If a dish is named after a town, there's no doubt that it must be delicious. Nerano is a town on the Amalfi Coast and the way they prepare in season zucchinis is a thing of beauty. It's a humble dish, reminiscent of carbonara sauce, but will transport you far away. Arrivederci!

Preparation 15 min
Cooking time 20 min
Portions 4-5



  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.