Summer Bucatini Pasta, Ricotta, Basil and Zucchini

Summer Bucatini Pasta, Ricotta, Basil and Zucchini
Chef Stuart O'Keeffe is making a tasty pasta dish that will be perfect to serve for summertime.
Summer Bucatini Pasta, Ricotta, Basil and Zucchini
Lunch, Dinner, Main
Seasonal Event:
  • Extra-virgin olive oil
  • 1 medium onion, finely diced
  • 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
  • Salt and pepper
  • 3 garlic cloves, minced
  • 2 cups basil, loose leaves (stems removed)
  • 1 pound bucatini or other dry pasta
  • 8 ounces ricotta (good quality)
  • 1/2 teaspoon crushed red pepper
  • Zest of 1 lemon
  • 3 ounces grated Parmesan, plus more for serving
  • 2 tablespoons unsalted butter


  1. Bring a pot of water to a boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Do not brown the onions.
  2. Add zucchini, season generously with salt and pepper, cook for about 10 minutes. Turn off heat.
  3. Use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
  4. Add 2 tablespoons salt to the water. Cook pasta according to packaging instructions to bring to Al dente. Keep 1 cup of liquid.
  5. Add cooked pasta to the zucchini skillet and turn heat to medium. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to combine well. Cook for about 1 minute more.
  6. Add the basil paste and half the grated cheese and quickly stir. Spoon pasta into warm bowls and sprinkle with more parmesan cheese.
  7. Serve.
Brunch Recipe Ideas
Brunch Recipe Ideas