I have a few fresh produce that I never go without and two of them are zucchini and lemons.
This quick and refreshing pasta dish combines the two.
INGREDIENTS (serve 2 ppl)
150 gr spaghetti
2 zucchini, sliced
1/2 brown onion, finely diced
2 garlic cloves, peeled
2 tbsp capers
1/2 cup basil leaves, chopped
1/2 cup parsley leaves, chopped
Rinds of 1 lemon
Juice of 1/2 lemon
1/4 cup Parmigiano Reggiano, grated
Extra-Virgin olive oil
Salt
METHOD
In a saucepan, over medium heat, add a good glug of olive oil, garlic, onion and cook until golden.
Add the sliced zucchini and cook them for 5/6 minutes or until golden, you want a bit of colour in them.
Now, add the capers (if they are large capers, roughly chop them) and let them fry off until fragrant.
Meanwhile, bring a large pot of salted water to boil, with the lemon rinds in it(they will infuse the water). Pour the spaghetti in and cook it till al dente as per packet instructions.
As the pasta is cooking, add the lemon juice followed by 2 ladles of pasta water to the sauce and let simmer away. Check for seasoning.
When the pasta is ready, drain it, and add it to the sauce. Toss it well until the pasta is nicely coated.
Add grated Parmigiano Reggiano and toss until the cheese is melted through the pasta.
Finally, add chopped basil and parsley leaves. Combine and serve
Top the pasta with some extra fresh basil leaves.
Davide
