One-Pot Zucchini & Basil Pasta
This one-pot pasta makes the most of summer produce.
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.