Lemon-Herb Pesto & Zucchini Ribbon Bucatini

Long, hollow bucatini pasta entwined with fresh zucchini ribbons, all coated in a bright, zesty pesto made with basil, parsley, lemon, and toasted pine nuts. This dish is a refreshing, visually appealing, and wholesome plate perfect for a sunny café lunch or a light dinner, highlighting fresh Mediterranean flavors.

Cooking time: 30 min · Difficulty: Easy · Servings: 2 · Cuisine: Italian · Category: Main Course

Ingredients

• 160 grams Bucatini pasta
• 1 (about 200 grams) Medium zucchini
• 15 grams Fresh basil leaves
• 15 grams Fresh parsley leaves
• 15 grams, toasted Pine nuts
• 1, large Garlic clove
• 20 grams, grated, plus more for serving Parmesan cheese
• 1, for zest and juice Lemon
• 60 ml Olive oil
• to taste Sea salt
• to taste Black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Toast 15 grams of pine nuts in a small dry skillet over medium-low heat for 2-3 minutes until lightly golden and fragrant, shaking frequently to prevent burning; set them aside to cool.
3. Using a vegetable peeler or mandoline, carefully shave 200 grams of zucchini into long, thin ribbons, stopping when you reach the seedy core.
4. To make the pesto, combine 15 grams of fresh basil, 15 grams of fresh parsley, the toasted pine nuts, 1 large garlic clove, 20 grams of grated Parmesan cheese, the zest of one whole lemon, and a pinch of sea salt and black pepper in a food processor.
5. Pulse the pesto ingredients a few times, then slowly drizzle in 60 ml (1/4 cup) of olive oil while the processor is running until a coarse, vibrant green pesto forms.
6. Add 160 grams of bucatini to the boiling water and cook according to package directions until al dente, typically 9-11 minutes.
7. Before draining the pasta, reserve 60 ml (1/4 cup) of the starchy pasta cooking water.
8. Drain the bucatini thoroughly and immediately transfer it to a large mixing bowl.
9. Add the zucchini ribbons and the prepared lemon-herb pesto to the bowl with the hot bucatini.
10. Squeeze the juice of half a lemon over the pasta, then add a splash of the reserved pasta water, about 30 ml (2 tablespoons).
11. Toss everything vigorously for 1-2 minutes until the bucatini and zucchini ribbons are evenly coated with the vibrant pesto, adding more pasta water if needed for desired consistency.
12. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
13. Divide the bucatini evenly between two serving bowls, finishing with extra grated Parmesan cheese, a fresh grind of black pepper, and a few small basil leaves for an elegant garnish.

Nutrition (per serving)

Calories: 610 · Protein: 20g · Carbs: 70g · Saturated fat: 7g · Unsaturated fat: 30g · Fiber: 7g · Sugars: 4g · Sodium: 300mg

Make it yours

Tasteables generates personalized recipes like this from the ingredients you already have — with calories, macros, and a shopping list. Try it free.