One-Pot Zucchini & Basil Pasta

    This one-pot pasta makes the most of summer produce.
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    zuchini basil pasta

    Recipe by Alexa Weibel

    Start to Finish: 20 minutes

    Servings: 4

    Ingredients

    • 3 tbsp. drained capers, patted dry

    • 1 tbsp. olive oil 

    • 4 cups chicken stock

    • 12 oz. capellini (angel-hair) pasta

    • 2 medium zucchini—thinly sliced lengthwise into planks, then sliced into thin strips

    • 4 tbsp. butter

    • 2 anchovies, chopped 

    • 1/4 cup chopped toasted almonds 

    • thinly sliced fresh basil and lemon zest, for garnish

    Preparation

    In small skillet, fry capers in oil over medium until crisp, about 4 minutes. Transfer to paper towel. In pot, bring stock to boil over high. Salt stock; add pasta. Cook for 2 minutes. Stir in zucchini, butter, and anchovies. Cook, stirring frequently, until pasta is tender and sauce is creamy, about 3 minutes; season. Divide among bowls. Top with fried capers, nuts, basil, and lemon zest.