| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 2 cups French green beans, thinly sliced lengthwise
- 12 ounces bucatini pasta
- 1/4 cup extra-virgin olive oil, plus additional for drizzling
- 4 cloves garlic, sliced
- 1/4 teaspoon crushed red pepper flakes
- Zest and juice of 3 lemons
- 3 tablespoons unsalted butter
- 1/2 cup grated Pecorino-Romano, plus more for serving
- 1/2 cup chopped fresh parsley
Instructions
- Prepare a bowl of ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining. Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions.
- Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Cook the garlic and red pepper flakes until fragrant but not browned, about 1 minute, then add the lemon zest and juice and approximately 1/4 cup pasta water.
- Use tongs to transfer the pasta directly to the saute pan. Add the butter and blanched green beans, then toss to coat the pasta and beans in the sauce. Keep cooking, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more. Turn off the heat and gradually stir in the Pecorino, tossing constantly. Season with salt and freshly ground black pepper.
- Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino and a drizzle of olive oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 612 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 40 mg |
| Sodium | 536 mg |
Reviews
Simple to make, inexpensive, and absolutely delicious. Earned a place on our favorites list. Would be really good with shrimp, chicken or fish.
Very good, simple, and quick to make.
This was amazing!! I paired it with Argentine Red Shrimp!!!
I’m an accomplished cook, but still usually make a chef’s recipe as written. The only substitution here was asparagus rather than haricot verts. I make fresh
pasta regularly, so for my birthday, My amazing sister bought the pasta extruder for my kitchen aid mixer. I quartered the recipe because its just me, but so worth it…..even with the challenge of the first attempt with the extruder. I tossed in some shrimp at the end with the asparagus. The only possible add for next time would be a splash of pinot bright before the butter.
pasta regularly, so for my birthday, My amazing sister bought the pasta extruder for my kitchen aid mixer. I quartered the recipe because its just me, but so worth it…..even with the challenge of the first attempt with the extruder. I tossed in some shrimp at the end with the asparagus. The only possible add for next time would be a splash of pinot bright before the butter.
Holy cow this was so good! Easy, simple and delicious. My husband i snot a big fan of lemon so I only used 1 lemon, but still tasted great.
I cut the lemon to just the zest and juice of one and was just right for us. Thanks GZ for more super simple, elegant recipes!
yes I made this recipe. I cut the recipe and only made a 1/3…for one sole diner. Adding the butter and allowing the noodles to simmer in the oil/lemon/butter just coated the noodles fabulously. I used a really good egg tagliatelle noodle to hold the sauce. Absolutely yummy ! I would serve this to guests and you are reading from a woman who normally rolls her own pasta and makes her own marinara from scratch. Cooks – try this….the time is worth it. Do not skimp on lemon….use a fresh one…it matters!
This was easy to prepare. I followed the recipe exactly, with the exception of using thinly sliced fresh Brussel sprouts (which I sautéed first) instead of the green beans. The lemon was way too overpowering, and I felt it almost ruined the dish, so next time I make this, I will cut it back to two lemons zested and juiced instead of three and I think that will be just right.
My family, Loved this recipe! Simple, Easy, Tasteful, Took Under 1-Hour,
Amazing!! Made with lemony chicken piccata.