A simple and comforting Italian pasta dish made with courgettes, onion, and olive oil. Bucatini with Zucchini is a light, everyday recipe that celebrates seasonal vegetables and traditional Italian home cooking.
Servings
2 people
Prep Time
15 minutes
Difficulty
Easy
Ingredients
- 200g pasta
- 2 courgettes (zucchini)
- ½ onion
- Extra virgin olive oil
- Salt & black pepper
- 5–10 g Grana Padano (optional)
Equipment you’ll need
- Non-stick pan
- Large pot
- Wooden spoon
Method
- Bring salted water to a boil and cook the pasta
- Thinly slice the onion and courgettes
- Heat olive oil in a pan and gently sauté the onion until soft
- Add the courgettes, season with salt and pepper, and cook until tender
- Drain the pasta, reserve a little cooking water, and toss it into the pan with the sauce
- Adjust consistency with pasta water if needed and finish with grated Grana Padano before serving
For this recipe I used the tools below.
Tips
Save some of the cooking water to finish off cooking into the sauce, this will give a cohesive taste to the dish or add some pecorino cheese for a salty taste
Variation
Can be done with fresh tomato and basil
Storage
Any left over stored in fridge to be used max the next day
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