Summer Zucchini Basil Bucatini

Summer Zucchini Basil Bucatini

by Mueller Market Chef Julia

MARKET Ingredients: 

• Lemon Pepper Pasta (@papaspastaco_)

• 2 medium zucchini, diced (@bernhardtsfarm)

• 1 yellow onion, diced (@bouldinfoodforest)

• Fresh Italian basil, thinly sliced (@bouldinfoodforest)

• Latteria Vecchio cheese (or Parmesan), grated (@lira_rossa)

Other Ingredients:

• Extra virgin olive oil

• 1 tsp salt, plus more to taste

• Black pepper

Directions:

1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the zucchini, basil, salt, and black pepper. Cook for another 5–7 minutes, until the zucchini is tender.

2. Meanwhile, cook the Lemon Pepper Pasta according to the package directions until al dente. Drain and toss with a drizzle of olive oil.

3. Transfer about 1 cup of the cooked zucchini mixture to a blender or food processor and blend until smooth.

4. Return the zucchini sauce to the skillet. Add the cooked pasta and grated cheese, tossing until evenly coated. If needed, add a splash of pasta water to loosen the sauce.

5. Serve topped with additional grated cheese and fresh basil.