Italian Summer Pasta with Zucchini
A light summer pasta filled with zucchini, cherry tomatoes, and capers with a lemon-garlic sauce.
Equipment
- 1 large saucepan
- 1 4-6 oz sauce pot
Ingredients
- 1 lb bucatini
- 7 cloves garlic, minced
- 2 zucchini
- 2 cups cherry tomatoes, halved
- 1 juice of a whole lemon
- 1 handful fresh basil
- 3 tablespoon capers
- 1 teaspoon salt
- 1 cup pasta water Take this from the pot before you finish boiling pasta
- ¼ cup extra virgin olive oil
Instructions
- Use a cheese grater to grate zucchini down. I try to use the smaller of the two holes offered.
- Add olive oil to a pan and bring to medium heat. Add in the minced garlic and stir until fragrant about 30 seconds to a minute. Then add in the zucchini, cherry tomatoes, and lemon juice. Stir occasionally until the cherry tomatoes break down and the zucchini softens. The zucchini will eventually begin to break down and become part of the sauce after 10 minutes of simmering.
- Bring a large pot of water to a boil. Add salt to water for taste. Add bucatini and boil until al dente. Save 1 cup of pasta water.
- Add ½ cup of pasta water to the sauce. Allow it to continue simmering for another 5 minutes. Add capers and basil and stir. Once the bucatini is al dente, drain it and add it to the sauce. Add another ½ cup of pasta water right before you add the pasta back to the sauce.
- Serve with parmesan cheese and fresh pepper!
Notes
- Don't forget to save some of your pasta water when you strain your pasta
- Stir the sauce often when it is reducing to avoid burning.
- Stir in the basil at the end to get the most flavor.
Nutrition
Calories: 230kcal
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