Summer Bucatini
My own version of a dish I had and LOVED last summer at Crow's Nest in Montauk. ☀️
PREP TIME
5 minutes
COOK TIME
20 minutes
INGREDIENTS
17
Serves: 4
Ingredients
- 1 lb1 lb1 lb Bucatini Pasta
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
- 1 cup1 cup1 cup Panko Bread Crumbs
- .5 cup.5 cup.5 cup Basil, Fresh, finely chopped
- 1 tsp1 tsp1 tsp Sea Salt, flaky
- 3 cloves3 cloves3 cloves Garlic, thinly sliced
- 2 Tbsp2 Tbsp2 Tbsp White Wine
- 1.5 cups1.5 cups1.5 cups Milk, I used Malk oat milk but you can use regular milk or heavy cream depending on how thick and creamy you like your sauce
- 4 Tbsp4 Tbsp4 Tbsp Butter, Unsalted
- .25 cup.25 cup.25 cup Pasta Water
- .5 whole.5 whole.5 whole Lemon, juice
- 1 whole1 whole1 whole Zucchini, grated
- 1 whole1 whole1 whole Yellow Squash, grated
- .25 cup.25 cup.25 cup Parmesan Cheese, grated
- 2 tsp2 tsp2 tsp Chives, finely sliced
- 8 oz8 oz8 oz Burrata
- 1 tsp1 tsp1 tsp Extra Virgin Olive Oil, for drizzling
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of salted water to a boil.
- Cook the bucatini according to the package instructions until al dente.
- Reserve 1/2 cup (you might not use all of it but good to have more just in case) of the pasta water before draining. Set the pasta aside.
- While the pasta cooks, in a large pan, heat the olive oil over medium heat. Add the panko and stir frequently until golden brown and crispy, about 4-5 minutes.
- Remove the pan from the heat, let it cool completely, then stir in half of the chopped basil. Season with a pinch of flaky salt. Transfer it to a plate or a bowl and set aside.
- In the same pan you used to cook the panko, heat a drizzle of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Then add the white cooking wine and cook until reduced by half, about 2-3 minutes.
- Stir in the milk and 3 tbsp of butter, bring to a simmer. Then add the lemon juice and 1/4 cup of the reserved pasta water. Simmer for another 2-3 minutes until slightly thickened. Season with kosher salt to taste.
- Add the grated zucchini and squash to the lemon cream sauce and cook, stirring occasionally, for about 1-2 minutes until the veggies are tender but still vibrant.
- Remove the pan from the heat and add the cooked bucatini with 1 tbsp of butter and parmesan cheese, stirring constantly. Add more pasta water here if needed, then mix in the parmesan cheese.
- Divide the pasta between 4 pasta bowls and top with the toasted panko, burrata (you can do a full or half of a burrata ball or stracciatella) a drizzle of olive oil, and chives.
Notes
If you’re using oatmilk or nonfat milk, you’ll need to add a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) with the milk.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Nightshade Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1017 |
| Fat: | 39 g |
| Carbohydrates: | 139 g |
| Protein: | 36 g |
| Cholesterol: | 88 g |
| Sodium: | 1537 mg |
| Fiber: | 9 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Summer Bucatini”
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my mouth is watering!! looks & sounds unreal!!