BUCATINI WITH FRESH SUMMER VEGGIES RECIPE

When most people find out I don’t eat meat, they assume that I eat a lot of pasta. Up until about a year ago, that wasn’t true – but I now realize it was just because I wasn’t putting enough effort into it. I typically reserved pasta for my “easy” cooking nights, so I’d cook up some spaghetti and canned sauce and call it a day. But last summer when we found ourselves with a surplus of zucchini, I decided to add it to some pasta along with some other fresh summer veggies and it changed everything. Since then, I’ve tried dozens of pasta recipes (some of my favorites have been from Kale Me Maybe and Broccyourbody) and discovered a whole new world of delicious dishes.

So today, I’m sharing the recipe that reignited my love of pasta. In this recipe, fresh zucchini and basil, juicy cherry tomatoes, and crunchy corn come together in a zesty lemon sauce for a pasta that’s simple but flavorful. I prefer it with bucatini (my favorite), but it would be great with any type of pasta! Everything comes together in 30 minutes flat and it’s the perfect meal for a summer night on the patio. Try it out and let me know what you think!

Bucatini with Fresh Summer Veggies

Difficulty: Beginner

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Ingredients

• 1 lb bucatini

• 1 medium zucchini, halved and sliced

• 1 ear corn, cut off the cob

• 1 pint cherry tomatoes, halved

• 5 cloves garlic, smashed and sliced

• 4 TBSP butter, divided

• 1/2 cup chopped basil

• 1 lemon, juiced

• Pinch of red pepper flakes

• Salt and pepper to taste

• Freshly grated Parmesan, for topping

Directions

• Bring a large pot of salted water to a boil. Prepare bucatini according to package instructions.
• While bucatini is cooking, melt 1 TBSP butter in a large deep pan over medium heat. When butter is melted and begins to get foamy, add garlic and cook until just slightly golden brown, about 1-2 minutes.
• Stir in the zucchini, tomatoes, corn, and 1 TBSP butter and season with salt and pepper. Cook until zucchini is softened and tomatoes have burst, about 15-20 minutes. Make sure there is still some liquid in the pan, as that will act as a sauce for the pasta.
• Drain pasta and add to vegetable mixture. Use tongs to stir well until vegetables are well incorporated.
• Add lemon juice and remaining 2 TBSP butter and stir until butter is melted. Season generously with salt and freshly grated pepper and stir in basil until it’s slightly wilted, about a minute or so.
• Top with freshly grated parmesan and a pinch of red pepper flakes. Enjoy!