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Bucatini with Zucchini, Lemon & Pecorino – Bucatini con Zucchine, Limone e Pecorino

September 7, 2015 By pblevitt 2 Comments

Bucatini with Zucchini, Lemon & Pecorino, fresh and light | labellasorella.comSo it’s the end of a long hot summer – you really don’t want to cook but have a craving for pasta. Bucatini, sometimes referred to as Perciatelli has been a favorite of mine since childhood.  The cylindrical spaghetti like tubes of about 10 to 12 inches in length have a tiny hole, or buco, running through them.  Bucatini with Zucchini, Lemon & Pecorino combines lengths of raw zucchini, lemon, fresh herbs and sharp pecorino to create a simple yet flavorful pasta dish, ideal for entertaining a crowd.

Garden fresh zucchini, zucchini flowers, and lemon | labellasorella.com

Zucchini is prolific this time of year; just wander through neighborhood gardens, the local supermarket and of course the farmer’s market.  If you have ever had a backyard vegetable patch and hosted a zucchini plant, you know only too well that one day a delicate blossom appears then suddenly a monster of a zucchini emerges; let me be clear – this is not the zucchini to use when preparing Bucatini with Zucchini, Lemon & Pecorino.  Select smaller zucchini about 6 to 8 inches in length with shiny unblemished green skin; often the base of the squash will reveal dried remnants of the original flower.

Thinly sliced Zucchini ready to be cut into strips for Bucatini with Zucchini, Lemon & Pecorino | labellasorella.com

This dish is as straightforward as putting a large pot of water to boil while you organize the other ingredients.  The trick to preparing the raw zucchini is to slice it 1/4 inch thick lengthwise before cutting the slices into strips.  A brief salting of the zucchini strips rids them of any excess water that would diminish the flavor of the finished pasta dish.   Essentially, grating the pecorino, juicing a lemon and preparing some fresh herbs is all that is left to do.

Essential ingredients for Bucatini with Zucchini, Lemon & Pecorino: pecorino & zucchini blossoms | labellasorella.com

Bucatini with Zucchini, Lemon and Pecorino can be served immediately or sit at room temperature to present as a side or pasta salad.  Whatever you decide, this dish provides the host the gift of freedom to enjoy the party.

Bucatini garnished with a zucchini blossom and sprig of fresh mint | labellasorella.com

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Bucatini with Zucchini, Lemon & Pecorino - Bucatini con Zucchine, Limone e Pecorino
 
Print
Prep time
15 mins
Cook time
9 mins
Total time
24 mins
 
A simple to prepare pasta dish featuring a light sauce balancing the tartness of fresh lemon juice and the distinctively salty Pecorino.
Author: Paula Barbarito-Levitt
Recipe type: Primi or Secondi
Serves: 6 as a primi, 4 as a secondi
Ingredients
  • 1 pound of bucatini dried pasta
  • 6 small zucchini thinly sliced lengthwise and then sliced into ¼ inch strips
  • 1 Tbs. Kosher salt, plus additional for the pasta water
  • 4 to 5 fresh zucchini blossoms, sliced lengthwise into strips
  • ½ cup Extra Virgin Olive Oil
  • 2 Tbs. freshly squeezed lemon juice
  • ½ cup Italian parsley leaves, chopped
  • ½ cup fresh mint leaves, torn into pieces
  • Freshly ground black pepper
  • 1 cup of freshly grated Pecorino cheese and more for passing
Instructions
  1. Place the prepared zucchini strips in a colander set over a large bowl or in a clean kitchen sink. Sprinkle the 1 tablespoon of kosher salt over the zucchini and mix thoroughly with your hands. Allow the salted zucchini to sit for 10 minutes. After ten minutes, rinse with cool water, gently squeeze dry, then lay on a clean cotton towel to absorb any residual water.
  2. Fill a large pot with cold water, cover and place on the burner, turn the flame to high.
  3. Select a serving bowl to accommodate the pasta and zucchini. Add the 2 Tbs. of lemon juice, ¼ cup of the extra virgin olive oil, freshly ground black pepper and ½ cup of the Pecorino to the serving bowl; mix together thoroughly. Add the prepared zucchini strips and stir well to combine.
  4. Once the pot of water comes to a roaring boil, add a handful of Kosher salt along with the one pound of bucatini pasta, give the pasta a good strong stir and bring the pot back to a boil. Cook the pasta for 3 minutes less than the package directions recommend; for example the pasta brand I used suggested 12 minutes, however I removed the pasta from the water at the 9 minute mark.
  5. Add the drained pasta to the serving bowl at once, combining with the sauce using the help of the tongs. Add the mint, parsley, and zucchini blossoms and gently combine. Top by drizzling the remaining ¼ cup of extra virgin olive oil and ½ cup of grated Pecorino, give the pasta a light turn. If you prefer the pasta to be a bit more "saucy" add a ladle of the pasta water.
  6. The Bucatini is ready to serve or may be presented at room temperature. Accompany the dish with additional Pecorino. *the finished pasta dish is not salted as Pecorino is an especially salty cheese, naturally if you would like to add additional salt please do.
3.3.3077

Bucatini with a fresh zucchini sauce, che buona! | labellasorella.com

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Filed Under: Comforting Soups, Pasta Dishes & Risottos

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Comments

  1. Ciao Chow Linda says

    September 7, 2015 at 6:34 pm

    This is a great recipe for summer when zucchini is prolific in my garden — and it’s so quick to prepare. The flowers add beautiful color too. I’ll be sad to see the end of summer.

    Reply
    • pblevitt says

      September 8, 2015 at 5:19 am

      So quick Linda, almost effortless. I agree it is sad to see the end of summer – the sights, sounds, and of course anything related to the garden.

      Reply

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