Bucatini pasta with Zucchini
I put up a bunch of photos that will show the stages of this recipe. This is a very easy recipe to make. I love zucchini and this is a great way to use it. You can also make the zucchini as a side dish if you are not feeling like having pasta!
You’ll need:
- 1 green zucchini
- 6 garlic cloves
- A bunch of fresh basil
- Crushed red pepper flakes
- 1/4 cup extra virgin olive oil
- Grated pecorino Romano cheese
- 1- lb of bucatini or pasta of your choice
- Flour for dusting
- Salt
- Cracked black pepper
Directions:
- Zucchini sliced very thin ( use a mandolin slicer) then tossed in a tbs of extra virgin olive oil. A pinch of sea salt and some cracked black pepper.
- Now toss in a bowl with just a little flour for a dusting.
- Place the zucchini on a baking sheet that is brushed with extra virgin olive oil and bake at 400 degrees till done
- In a large 12-13″ skillet add 1/2 cup of extra virgin olive oil and 6 cloves of garlic halved, 2 pinches of crushed red pepper flakes, a hand full of torn fresh basil leaves., a pinch of salt. Allow this to cook on a medium/low heat till the garlic is golden.
- In a large pot of boiling salted water cook your Bucatini 2 minutes short of recommended time. Reserve one cup of the pasta water and strain the pasta and add it to the skillet.
- Turn the heat up to medium high and allow the pasta to finish cooking in the skillet, add 1/2 cup of pasta water. Turn the pasta into the sauce for the final 2 minutes.
- Turn off the heat and fold in 1/4 cup of grated pecorino romano cheese and then the zucchini. If needed add a drizzle of olive oil.
- Serve from the skillet with grated cheese, crushed red pepper flakes and extra virgin olive oil for a light drizzle all on the side.
Daniel Mancini
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