Geoffrey Zakarian's Bucatini al Limone | The Kitchen

You can throw this easy, lemony pasta dish together in no time! 🍋 #GeoffreyZakarian #FoodNetwork #Bucatini #Pasta Watch Geoffrey on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3OkFKIl Subscribe to Food Network ▶ https://foodtv.com/3RLCgkh Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Bucatini al Limone RECIPE COURTESY OF GEOFFREY ZAKARIAN 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 Directions 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Geoffrey Zakarian's Bucatini al Limone | The Kitchen | Food Network https://youtu.be/-mcKShctNsE