Instructions

1. In a large pot, fill with water and bring to boil
2. Add 1 Tbs Salt, Bucatini, and cook as directed on package or until al dente
3. While the pasta is cooking, add EVOO to a large pan and heat over medium heat
4. When oil is warm add Garlic cloves, and a pinch of the grated Bottarga, sauté 1 – 2 minutes
5. Add Zucchini and sauté 3 – 4 minutes
6. Add Parsley and a pinch of Salt and Pepper to Zucchini
7. Remove Garlic cloves and discard
8. Drain cooked pasta and add to Zucchini
9. Add a bit of EVOO and Lemon Juice to pasta and toss
10. Top with Lemon Zest, Bottarga, and Parsley
11. Serve immediately