It’s not just al dente; it’s art dente!
Ingredients
- 2 pounds small zucchini, sliced ⅛ inch thick
- 1 teaspoon table salt, plus salt for cooking pasta
- 2 tablespoons extra-virgin olive oil
- 12 ounces bucatini
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh basil
- ½ teaspoon pepper
- 2½ ounces mild provolone cheese, shredded (⅔ cup)
- ⅓ cup grated Parmesan cheese
- Crushed pistachios
Directions
1. In large bowl, stir together zucchini, ¼ cup water, and salt. Cover and microwave until zucchini is softened (some slices will curl at edges) and liquid is released, 10 to 12 minutes, stirring halfway through microwaving. Drain zucchini in colander and let cool slightly, about 5 minutes.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini (do not wash colander) and spread into even layer. Cook, stirring every 4 minutes and then reflattening into even layer, until zucchini is very tender and about half of slices have browned, 10 to 12 minutes. (Zucchini can be refrigerated for up to 2 days.)
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1½ cups cooking water, then drain pasta and return it to pot.
4. Add 1 cup reserved cooking water, zucchini, butter, basil, and pepper to pasta. Set pot over low heat and cook, stirring and tossing pasta constantly, until ingredients are evenly distributed and butter is melted, about 1 minute. Off heat, add provolone and Parmesan. Stir vigorously until cheeses are melted and pasta is coated in creamy, lightly thickened sauce, about 1 minute, adjusting consistency with remaining reserved cooking water as needed.
5. Transfer pasta to platter and serve immediately and top with crushed pistachios, lemon squeeze and sprinkled Parmesan cheese.