Grilled Zucchini Bucatini Alfredo

Grilled Zucchini Bucatini Alfredo is a mouth-watering pasta dish that blends the richness of Alfredo sauce with the freshness of grilled zucchini. This delightful combination makes it ideal for casual family dinners and formal dinner parties.

The recipe starts with grilling the zucchini. The zucchini is sliced lengthwise, brushed with extra virgin olive oil, and seasoned with salt and ground black pepper. It is then grilled to perfection, giving it a tender texture with charred lines that enhance its flavor and add a visually appealing touch to the dish. Once grilled, the zucchini is chopped into bite-sized pieces, ready to be mixed with the pasta.

Bucatini is the pasta of choice for this recipe. It is a thick, spaghetti-like noodle with a hollow center that holds sauces better than other pasta shapes, ensuring that each bite is richly coated with sauce. The noodles are cooked until al dente, offering a satisfying chewiness that complements the softness of the zucchini.

While the pasta cooks, the Alfredo sauce is prepared in the same pot used to boil the pasta, making the process efficient. Melt butter and sauté minced garlic until fragrant to make the creamy sauce. Then, add heavy cream and simmer until thickened. The real magic happens when freshly grated Parmesan cheese is added to the sauce, creating a velvety, rich Alfredo that perfectly coats the bucatini.

The dish’s assembly is where the flavors genuinely come together. The drained bucatini and grilled zucchini are tossed in the creamy Alfredo sauce, fresh basil for a burst of herbal brightness, and a touch of red pepper flakes for a mild, spicy kick. A sprinkle of lemon zest is added, infusing the dish with a citrusy spark that balances the sauce’s richness and highlights the grilled zucchini’s smokiness.

To serve, the Grilled Zucchini Bucatini Alfredo is plated hot and garnished with additional Parmesan cheese for an extra layer of cheesy goodness and freshly chopped parsley that adds color contrast and a fresh, clean flavor to finish off the dish. The result is a pasta dish that feels familiar yet innovative, with each ingredient essential in creating a cohesive and satisfying meal.

This dish offers a delicious way to enjoy the classic Alfredo sauce and introduces a healthy element with zucchini, making it a more balanced option. It showcases the versatility of Italian cooking by adapting classic elements to include more vegetables and flavors, ensuring that each bite is as nutritious as it is delicious. Grilled Zucchini Bucatini Alfredo is a recipe that will become a cherished addition to any cook’s repertoire, appealing to those seeking traditional flavors and a modern culinary twist.

Grilled Zucchini Bucatini Alfredo

5 from 1 vote

Recipe by Kyle Taylor Cuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Grilled Zucchini Bucatini Alfredo combines creamy, rich Alfredo sauce with smoky grilled zucchini and aromatic basil, served over bucatini pasta for a comforting yet refreshing dish.

Ingredients

• 3 large 3 zucchinis, sliced lengthwise into quarters

• 2 tablespoons 2 extra virgin olive oil

• to taste, salt and ground black pepper

• 16 ounces 16 bucatini noodles

• 4 tablespoons 4 unsalted butter

• 3 cloves of 3 garlic, minced

• 1 cup 1 heavy cream

• 3/4 cup 3/4 Parmesan cheese, grated

• 1 tablespoon 1 lemon zest

• 1/2 teaspoon 1/2 red pepper flakes

• 2 tablespoons 2 basil, freshly chopped

• for garnish, freshly chopped parsley

Directions

• Grill the Zucchini:
  Preheat your grill or a grill pan over medium-high heat. Brush the zucchini slices with extra virgin olive oil and season them with salt and ground black pepper. Grill the zucchini slices for about 3-4 minutes on each side or until they have prominent grill marks and are tender. Remove from the grill and set aside. Once they are cool enough to handle, cut them into bite-sized pieces.
• Cook the Pasta:
  Bring a large pot of salted water to a boil. Cook the bucatini according to the package instructions until al dente. Reserve 1/2 cup of the pasta water for later use, then drain the pasta.
• Make the Alfredo Sauce:
  In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for about 5 minutes, until the sauce begins to thicken. Stir in the grated Parmesan cheese until it’s melted and smooth. If the sauce is too thick, adjust the consistency with the reserved pasta water. Season with salt and ground black pepper to taste.
• Combine the Dish:
  Add the cooked bucatini, grilled zucchini, chopped basil, red pepper flakes, and lemon zest to the cream sauce. Toss everything together until the pasta and zucchini are well coated with the sauce and the basil is wilted.
• Serve:
  Serve the pasta hot, garnished with additional Parmesan cheese and freshly chopped parsley for a fresh, vibrant finish.