Bucatini In Zucchini Sauce – a delicious recipe with bucatini, zucchinis, extra virgin olive oil, garlic, balsamic vinegar, reserved pasta water. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook the bucatini in boiling salted water until al dente, 6-8 minutes. Reserve at least 2 cups of pasta water.
2
Grate the zucchini on the large holes of a box grater. Heat the olive oil in a large skillet. Add the zucchini and cook over low heat until it begins to caramelize a bit, 7-9 minutes. Add the garlic and cook until fragrant.
3
Add the balsamic vinegar and stir well to combine. Add a ladleful of warm pasta water and bring to a gentle simmer. Reduce until the mixture resembles a sauce, but don't reduce rapidly so as to not turn the zucchini into mush - the zucchini should still have texture, despite being part of a sauce. Add more pasta water as needed until the sauce is formed to your liking.
4
Add the cream, and season the sauce with salt and pepper. Add the bucatini and toss well to combine. Serve garnished generously with parmesan.
136
kcal
Calories
14
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 handfuls bucatini, 2 small zucchinis, 3 tablespoons extra virgin olive oil, 4 cloves garlic, minced, and more.
Yes, Bucatini In Zucchini Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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