Summer Bucatini with Buttery Zucchini Sauce

I love trying new ways to use summer zucchini. Making pasta sauce out of grated zucchini is absolute genius! This dish gobbled up all of the zucchini that I received in my CSA share- amazing.

This recipe was adapted from Smitten Kitchen.com. I used bucatini (our favorite) instead of spaghetti. I also modified the proportions and method. It was a vegetarian crowd-pleaser. Super quick to prepare too.

Yield: Serves 5 to 6

  • 3 teaspoons kosher salt, plus more for pasta water, and to taste
  • 16 ounces (1 pound, 450 grams) bucatini, cooked al dente (I used De Cecco)(can substitute with spaghetti, linguini, or fettuccine)
  • 2 cups (470 ml) pasta water, reserved
  • 2 1/2 to 3 pounds (about 1100 to 1300 grams) zucchini, trimmed, coarsely grated (I used 3 large zucchini- about 8 cups grated)
  • 12 tablespoons (170 grams, 1 1/2 sticks) unsalted butter
  • 10 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes, or more to taste
  • 1 generous cup (90 grams) freshly grated Parmigiano-Reggiano
  • fresh basil leaves, cut into thin ribbons (about 2 large handfuls)
  1. Mince the garlic cloves in a food processor. Set aside.
  2. Coarsely grate the zucchini in a food processor, emptying the bowl as necessary. Set aside.
  3. Melt butter in a large, deep skillet or pot over medium-high heat. (I used an enameled cast iron pot.)
  4. Add the garlic, stirring it into the butter for one minute.
  5. Add the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly.
  6. Stir frequently for 2 more minutes until it reaches an almost spreadable consistency.
  7. Meanwhile, boil your pasta in well-salted water until itā€™s 1 minute shy of fully cooked. Before you drain it, reserve 2 cup of the pasta cooking water and set it aside. (I cooked my pasta for 9 minutes.)
  8. Pour in 1 cup of the reserved pasta water into the zucchini and butter mixture scraping up any browned bits.
  9. Add the drained pasta, and cook together for 2 minutes. Use tongs to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen.
  10. Taste and adjust seasonings, as desired.
  11. Incorporate a generous half of the parmesan and basil and mix, then transfer to a serving bowl, if desired. (I served the pasta from my cast iron pan!)
  12. Garnish with remaining parmesan and basil. Serve.

Summer Shrimp Scampi with Tomatoes & Corn

This summery version of shrimp scampi is an amazing upgrade of this classic dish. Best of all, it is prepared in one pan. šŸ™‚

This recipe was adapted from The New York Times, contributed by Ali Slagle; I modified the proportions. I served it over pasta, but it could also be served with crusty bread. Delicious.

Yield: 4 to 6 servings

  • 1 pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
  • Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pint cherry or grape tomatoes
  • 2 (or more) cups fresh or frozen corn kernels (from 4 to 5 ears)
  • 7Ā largeĀ garlic cloves, minced (I used my special CSA hard neck garlic)
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 tablespoons unsalted butter, cut into 5 pieces
  • 3 tablespoons chopped parsley or chives, or torn basil leaves
  • 12 to 16 oz linguini fini, spaghettiĀ or bucatini, for serving, if desired
  • crusty bread, for serving, if desired
  1. If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
  2. Pat the shrimp very dry and season with salt and pepper.
  3. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  4. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
  5. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  6. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  7. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted.
  8. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  9. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
  10. Serve over pasta or with crusty bread, if desired.

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