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Bucatini pasta with Zucchini

Bucatini pasta with Zucchini Bucatini pasta with Zucchini 1 Bucatini pasta with Zucchini 2

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:

  1. 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.
  2. Now toss in a bowl with just a little flour for a dusting.
  3. Place the zucchini on a baking sheet that is brushed with extra virgin olive oil and bake at 400 degrees till done
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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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