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
Process
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.
Add a Note
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: | 1016 |
| Fat: | 39 g |
| Carbohydrates: | 140 g |
| Protein: | 36 g |
| Cholesterol: | 88 g |
| Sodium: | 1536 mg |
| Fiber: | 9 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Summer Bucatini”
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my mouth is watering!! looks & sounds unreal!!