This post, Lemon Bucatini, was compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Now that school is back in session, my husband and I are busy cheering for our grandkids at their soccer games. We enjoy sports and supporting our grandkids. We try to never miss a game.
In order to make all the games, I need to plan my weekly dinner menus in advance. It would be easy to fall into a boring routine, but I like to mix things up a bit.
One way I elevate our midweek meals is by making Lemon Bucatini. I’ve fallen in love with Barilla® Collezione Artisan Collection, especially the bucatini.
Start With Barilla Collezione When Making Lemon Bucatini
In case you don’t know, Barilla® Collezione is a premium pasta. They feature six artisanal pasta shapes.
I’m impressed that Barilla® uses traditional Italian bronze plates for that homemade al dente texture that I love. It’s an added bonus that Barilla® Collezione pasta is made with non-GMO ingredients.
We enjoy citrus flavors at my house, especially lemon. The flavor combination of the lemon juice, olive oil, basil, and lemon zest is light and refreshing and makes Lemon Bucatini a favorite with the family.
What is Bucatini?
Bucatini looks like spaghetti but has a hollow center, known as the buco or hole. It pairs well with the olive oil, lemon juice, and cheese in this recipe.
You can find Barilla® Collezione Bucatini at your local grocery store.
Simple Ingredients You’ll Need To Make Lemon Bucatini
Lemon Bucatini is made with fresh ingredients that complement the elevated taste of Barilla® Collezione Bucatini.
- grated Parmesan cheese
- fresh lemon juice
- olive oil
- fresh basil leaves, thinly sliced
- lemon zest
How To Make Lemon Bucatini
Cook bucatini according to package directions.
Meanwhile, in a small bowl, combine cheese, lemon juice, and olive oil.
Drain the bucatini and transfer to a large bowl. Pour cheese mixture over bucatini and toss to coat.
Sprinkle pasta with lemon zest and basil.
Helpful Hint: I use a handy lemon zester to quickly zest lemons.
If you don’t have a zester, you can use a sharp knife or vegetable peeler. Remove only thin strips of the lemon peel and avoid the bitter, white pith.
I like to serve Lemon Bucatini with spinach and arugula salad. I also add a serving of fresh fruit.
This is a light, flavorful meal. It’s perfect for weeknights or when I’m having company over.
- 1 package Barilla® Collezione Bucatini
- 2/3 cup grated Parmesan cheese
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 6 fresh basil leaves, thinly sliced
- 3 teaspoons lemon zest
- Cook bucatini according to package directions.
- Meanwhile, in a small bowl, combine cheese, lemon juice and olive oil.
- Drain bucatini and transfer to a large bowl. Pour cheese mixture over bucatini and toss to coat.
- Sprinkle with basil and lemon zest.
Amount Per Serving Calories 190Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 10mgSodium 206mgCarbohydrates 10gFiber 1gSugar 1gProtein 5g
Try my Lemon Bucatini soon and elevate your everyday meals. Barilla® Collezione Bucatini makes it easy and delicious.
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