Creamy Lemon & Zucchini Bucatini
with Cherry Tomato & Baby Greens Salad
Cooking time
20 minutes
Servings
2/4
Calories
850 /serving
As the weather warms up, we’ve all got primavera on our minds—a light, vegetable-forward pasta dish suits this time of year. The trick to this recipe is using grated zucchini, which practically melts into the lip-smacking sauce (cream, Grana Padano cheese and lemon zest for a little oomph). Serve it with bucatini, spaghetti’s more substantial cousin, for a truly toothsome plate. It comes alive even more with a lemon-dressed salad of cherry tomatoes and baby greens.
We will send you:
- 60g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 140g Cherry tomatoes
- 15ml Minced garlic
- 25g Diced onions
- 1 Lemon
- 2 Zucchini
- 225g Bucatini
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
- 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large pan
Zester
Strainer
Grater
Olive oil
Oil
Salt & pepper
Total Fat
44 g
Saturated Fat
16 g
Sodium
500 mg
Total Carb
96 g
Sugars
9 g
Protein
23 g
Fibre
7 g
Preparation
Start the sauce
Trim off and discard the root ends of the zucchini; grate the zucchini. In a large pan, heat a drizzle of oil on medium. Add the grated zucchini and sauté, stirring occasionally, 4 to 6 minutes, until most of the water from the zucchini has evaporated. Add the onions and garlic; season with the spice blend and S&P. Sauté, stirring frequently, 2 to 3 minutes, until fragrant and softened. Remove from the heat and set aside.
Mise en place
While the zucchini cooks, bring a medium pot of salted water to a boil. Halve the cherry tomatoes. Zest and juice the lemon.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking.
Make the salad
While the pasta boils, in a large bowl, combine 1 tbsp lemon juice with 3 tbsp olive oil (double the lemon juice and olive oil for 4 portions); season with S&P to taste. Add the baby greens, cherry tomatoes and ½ the Grana Padano; toss to combine.
Finish the sauce
Return the pan of zucchini to the heat on medium. Add 1 tsp lemon zest (to taste; double for 4 portions), the heavy cream, remaining Grana Padano, cooked pasta and ½ the reserved cooking water. Stir to combine and cook, stirring frequently, 1 to 2 minutes; season with S&P and the remaining lemon zest to taste. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the finished pasta between your plates. Top with a spoonful of the salad. Serve the remaining salad on the side. Bon appétit!
