Easy Lemon Zucchini Pasta

Serves

15-25 Minutes

Prep Time

10 Minutes

Cook Time

["1. Heat oven to 400 degrees. In a large bowl, mix the oil, ½ cup Parmesan cheese, and lemon juice.","2. Meanwhile, bring a large pot of water to a boil. Add the bucatini and cook until tender. Drain and poor some olive oil on top and toss so it doesn’t stick together.","3. Grab a parchment lined baking sheet and place zucchini (hearts) on and cover with olive oil, salt, and pepper. Cut the zucchini “scraps” up and dice the remaining zucchini up and throw onto the baking sheet. Roast for about 10 minutes.","4. Add the bucatini and roasted zucchini pieces to the bowl and mix. Top with “heart” shaped zucchini, add more olive oil and the rest of the shredded parmesan cheese. Season with more salt and pepper and serve. "]

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I got my heart cookie cutter out for this one, but feel free to use whatever shape you prefer or just cut the zucchini up into medallions and call it a day. The secret for this pasta dish is to really let the pasta sit for a few minutes in the lemon olive oil and lemon juice.

The flavors all come together to become this delicious pasta with a lot of flavors and reminds me of summers in the Hudson Valley. This is a super easy way to get rid of some summer zucchini and is great as a light meal all alone or as a side dish. This lemon zucchini bucatini would be so delicious paired with some grilled seafood – and a glass (or two) of prosecco!

Products used: Meyer Lemon Olive Oil

Ingredients

1 cup SOOC Meyer Lemon Olive Oil
1 box of Bucatini pasta
2 large zucchinis
½ cup fresh lemon juice (from about 2 lemons)
¾ cup freshly grated Parmesan cheese
salt and pepper