Originating in Southern America, zucchini squash were first cultivated in Milan during the 19th century. The mild, sweet and fresh squash is highly versatile and is therefore used in a large variety of Italian dishes. Growing in abundance in sunny, wet conditions, zucchini plants can quickly overtake a garden. If you’re not careful, you’ll find yourself with an overstock of the delicious green fruit. Grated down and cooked into a silky sauce, dthis vegetarian pasta dish is an easy and delicious way to use up that extra zucchini.

This recipe has been adapted from a Bon Appetit recipe. 

ZUCCHINI BUCATINI

Serves 4-6

INGREDIENTS

▢ 4 small to medium zucchini or summer squash
▢ 2 large shallots, minced
▢ 5 garlic cloves, minced
▢ 4 tbsp Heritage Blend olive oil 
▢ 2 tsp Sicilian Sea Salt with Organic Basil
▢ 1/2 tsp of Sicilian Chili Pepper Flakes 
▢ 1 box Bucatini
▢ 1/2 cup coconut milk
▢ 1 lemon, zested and juiced
▢ 1/4 cup cup fresh basil leaves, torn
▢ 1/4 cup fresh mint leaves, torn
▢ 1/4 cup freshly grated Parmigiano Reggiano

DIRECTIONS

1. Line a large bowl with a clean dish towel. Shave the zucchini on the large setting of a grater onto the towel. Collect each corner of the towel, allowing the zucchini to collect in the center, and wring out over the sink until you’ve squeezed out as much liquid as possible.
2. Heat 4 tbsp Heritage Blend olive oil in a heavy bottomed pan over medium heat. Add the shallots, garlic, lemon zest and chili pepper flakes. Stir for 30 seconds until fragrant before adding the zucchini. Season with 2 tsp basil salt and stir to combine. Cook until the mixture thickens and begins to stick to the bottom of the pan. Roughly 15-20 minutes. 
3. Meanwhile, bring a large pot of water to a boil and salt. Add the bucatini and cook until just barely al dente, roughly 8-9 minutes. Reserve 1 cup of the pasta water, and drain the pasta. 
4. Add the pasta to the zucchini with 1/2 cup of pasta water, and 1/2 cup of coconut milk. Stir to combine. Add the grated Parmigiano Reggiano with the remaining pasta water and stir to combine, tossing the noodles continuously to allow them to absorb the liquid and thicken the sauce. 
5. When the sauce has reached your desired consistency and the noodles are al dente, remove from heat, and stir in fresh lemon juice and torn basil leaves to serve. 
6. Mangiamo.